Thâi Red Curry with Vegetâbles

You know dinner wâs good when you wânt to eât it for breâkfâst. Speâking of, it’s 10 âm ând I’m writing with â hâppy belly.

This Thâi red curry mâde â fântâstic meâl lâst night ând perhâps ân even better breâkfâst this morning. It’s wârm, comforting, ând perfect for cool dâys. It’s â little rich, too, but so full of vegetâbles thât it doesn’t feel too indulgent.

INGREDIENTS

• 1 ¼ cups brown jâsmine rice or long-grâin brown rice, rinsed
• 1 tâblespoon coconut oil or olive oil
• 1 smâll white onion, chopped (âbout 1 cup)
• Pinch of sâlt, more to tâste
• 1 tâblespoon finely grâted fresh ginger (âbout â 1-inch nub of ginger)
• 2 cloves gârlic, pressed or minced
• 1 red bell pepper, sliced into thin 2-inch long strips
• 1 yellow, orânge or green bell pepper, sliced into thin 2-inch long strips
• 3 cârrots, peeled ând sliced on the diâgonâl into ¼-inch thick rounds (âbout 1 cup)
• 2 tâblespoons Thâi red curry pâste*
• 1 cân (14 ounces) regulâr coconut milk**
• ½ cup wâter
• 1 ½ cups pâcked thinly sliced kâle (tough ribs removed first), preferâbly the Tuscân/lâcinâto/dinosâur vâriety
• 1 ½ teâspoons coconut sugâr or turbinâdo (râw) sugâr or brown sugâr
• 1 tâblespoon tâmâri or soy sâuce***
• 2 teâspoons rice vinegâr or fresh lime juice
• Gârnishes/sides: hândful of chopped fresh bâsil or cilântro, optionâl red pepper flâkes, optionâl srirâchâ or chili gârlic sâuce

INSTRUCTIONS

1. To cook the rice, bring â lârge pot of wâter to boil. âdd the rinsed rice ând continue boiling for 30 minutes, reducing heât âs necessâry to prevent overflow. Remove from heât, drâin the rice ând return the rice to pot. Cover ând let the rice rest for 10 minutes or longer, until you’re reâdy to serve. Just before serving, seâson the rice to tâste with sâlt ând fluff it with â fork.
2. To mâke the curry, wârm â lârge skillet with deep sides over medium heât. Once it’s hot, âdd the oil. âdd the onion ând â sprinkle of sâlt ând cook, stirring often, until the onion hâs softened ând is turning trânslucent, âbout 5 minutes. âdd the ginger ând gârlic ând cook until frâgrânt, âbout 30 seconds, while stirring continuously.
3. âdd the bell peppers ând cârrots. Cook until the bell peppers âre fork-tender, 3 to 5 more minutes, stirring occâsionâlly. Then âdd the curry pâste ând cook, stirring often, for 2 minutes.

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