Thai Red Curry with Vegetables
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Cookie and Kate · by Cookie and Kate★ 4.9

Thai Red Curry with Vegetables

NUTRITION · PER SERVING40M COOK
CAL 26%·PRO 19%
CARBS 63G49% OF CAL
8G FIBER44G OTHER12G TOTAL SUGAR
FAT 26G46% OF CAL
22G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick Thai red curry loaded with vegetables like bell peppers, carrots, and kale in a fragrant coconut milk sauce. Served over rice, it is vegan, gluten-free, and tastes far better than takeout.

mainthaicurrydairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 ¼ cups brown jasmine rice or long-grain brown rice, rinsed
  • 1 tablespoon coconut oil or olive oil
  • 1 small white onion, chopped (about 1 cup)
  • Pinch of salt, more to taste
  • 1 tablespoon finely grated fresh ginger (about a 1-inch nub of ginger)
  • 2 cloves garlic, pressed or minced
  • 1 red bell pepper, sliced into thin 2-inch long strips
  • 1 yellow, orange or green bell pepper, sliced into thin 2-inch long strips
  • 3 carrots, peeled and sliced on the diagonal into ¼-inch thick rounds (about 1 cup)
  • 2 tablespoons Thai red curry paste*
  • 1 can (14 ounces) regular coconut milk**
  • 1/2 cup water
  • 1 1/2 cups packed thinly sliced kale (tough ribs removed first), preferably the Tuscan/lacinato/dinosaur variety
  • 1 1/2 teaspoons coconut sugar or turbinado (raw) sugar or brown sugar
  • 1 tablespoon tamari or soy sauce***
  • 2 teaspoons rice vinegar or fresh lime juice
  • Garnishes/sides: handful of chopped fresh basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce
PREP
10M
SODIUM
542MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.