Thai Red Curry

Ingredients

  • 1 Tbsp coconut or olive oil

  • 1 small white onion, chopped

  • 1 Tbsp finely grated fresh ginger

  • 2 cloves garlic, minced

  • 1 red bell pepper, sliced into thin strips

  • 1 yellow bell pepper, sliced into thin strips

  • 4 carrots, peeled and sliced into 1/4 inch rounds

  • 4 Tbsp Thai red curry paste

  • 30 oz regular coconut milk

  • 1 cup water

  • 2 cups thinly sliced kale

  • 15 oz bamboo shoots

  • 3 tsp brown sugar

  • 2 Tbsp soy sauce

  • 4 tsp rice vinegar or lime juice

  • basil or cilantro

  • red pepper flakes

Make

  1. Heat oil over medium heat, cook onion with a sprinkle of salt until softened (~5 min)
  2. Add ginger and garlic and cook until fragrant
  3. Add bell peppers and carrots, cook 3-5 min until fork-tender
  4. Add curry paste, cook 2 min
  5. Add coconut milk, water, kale, bamboo shoots, sugar, bring to a simmer and cook until vegetables are softened (~5-10 min)
  6. Remove from heat and add soy sauce and rice vinegar/lime juice. Add salt to taste and can supplement a bit more soy sauce or vinegar if needed
  7. Top with desired combination of basil, cilantro, or red pepper flakes. Serve with rice

TIME | 0.75 hours

YIELD | 4 servings

TAGS | Asian, Vegetarian

PAIR | Rice

NOTES |

  • For extra spice can serve with chili-garlic sauce