I haven’t much felt like writing/blogging these days, so I’ve been a little quiet! I think we’ve all been there…in a writing funk! I may not have been writing, but I have been working on a few recipes, because let’s be honest…when you’re in a funk the one thing you do feel like doing is eating, so I’m going to share with you my take on a Very Veggie Red Thai Curry.
I have found that the best thing to do (for me anyway) is to prepare as much in advance before I start cooking! It makes the whole cooking process go by seamlessly! You see that bowl of tofu? You could very easily replace the tofu with a protein of your choice, chicken or shrimp would work great! Also…prepare your tofu ahead of time! I like to drain the tofu, cut it into chunks, toss with 1 tablespoons of olive oil and 1 tablespoon of tamari or soy sauce (or coconut aminos if you are soy free). Then toss about a tablespoon of corn starch over the tofu and bake in a 400* oven for 30-45 minutes (depending on how crispy you like it)!
Other than the protein and rice, this is a one pot dish! The colors are bright and vibrant, and the flavors are sure to please any palate!
Serve the finished curry over rice and garnish with fresh cilantro, a lime wedge and sriracha! Serve some naan along side (or in a pinch tortilla)!
- 1 1/4 cups jasmine rice, rinsed (you could use long grain brown rice)
- 1 tablespoon coconut oil or olive oil
- 1 small white onion, chopped
- pinch of salt (or more to taste)
- 1 tablespoon finely grated fresh ginger
- 2 cloves garlic, minced
- 2 peppers, any color, sliced into thin strips
- 3 carrots, peeled & sliced on the diagonal
- 2 tablespoons Thai red curry paste
- 1 can regular coconut milk
- 1/2 cup water
- 1 1/2 cups packed thinly sliced kale (rough ribs removed)
- 1 1/2 teaspoons brown sugar
- 1 tablespoon tamari or soy sauce
- 2 teaspoons rice vinegar
- Garnish: cilantro, red pepper flakes, sriracha
- For the rice: bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes. Remove from heat, drain and return to pot. Cover and let rest for 10 minutes or until ready to serve. Season with salt and fluff with a fork before serving.
- For the curry: warm a large skillet with deep sides over medium heat. Add the oil, onion and sprinkle of salt, stirring often, until the onion has softened, about 5 minutes. Add the ginger and garlic, cook until fragrant, about 30 seconds. Add the bell peppers and carrots. Cook until the peppers are fork tender, about 3 – 5 minutes, stirring occasionally. Add the curry paste, stirring often, for about 2 minutes.
- Add the coconut milk, water, kale and brown sugar, Stir to combine. Bring the mixture to a simmer over medium heat. Add protein. Continue to simmer until all the veggies have softened to your liking.
- Remove the pot from the heat and season with soy sauce and rice vinegar. Salt to taste. If your curry needs a little more punch, you can add more soy sauce and or rice vinegar.
- Divide the rice and curry into bowls and garnish as you desire.
Until Next Time: Peace, Love & Adventures