Name: Thai Red Curry with Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 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