Vegetarian Thai Red Curry

Too few ratings

Flynn Ogilvie

Community Member

Difficulty

Easy 👌
10
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
200 g rice
1 tbsp coconut oil
onion
1 pinch salt
1 tbsp ginger
2 cloves garlic
red bell pepper
yellow bell pepper
carrots
2 tbsp Thai red curry paste
400 ml coconut milk
125 ml water
2 leaves kale
1½ tsp coconut sugar
1 tbsp soy sauce
2 tsp lime juice
Metric
Imperial
  • Step 1/5

    • 200 g rice

    Boil rice for 30min. Drain and return to pot and cover until ready to serve

  • Step 2/5

    • 1 tbsp coconut oil
    • onion
    • 1 pinch salt
    • 1 tbsp ginger
    • 2 cloves garlic

    While rice is cooking, warm a large pan over medium heat. Add the oil. Add the onion and salt, cook until onion softened, about 5min. Add ginger and garlic and cook until fragrant, about 30 seconds, while stirring.

  • Step 3/5

    • red bell pepper
    • yellow bell pepper
    • carrots
    • 2 tbsp Thai red curry paste

    Add bell peppers and carrots. Cook until tender, 3-5 minutes, stirring occasionally. Then add the curry paste and cook for 2 minutes

  • Step 4/5

    • 400 ml coconut milk
    • 125 ml water
    • 2 leaves kale
    • 1½ tsp coconut sugar

    Add coconut milk, water, kale and sugar. Stir to combine. Simmer mixture and cook until peppers, carrots and kale have softened. About 5-10 minutes.

  • Step 5/5

    • 1 tbsp soy sauce
    • 2 tsp lime juice

    Remove from heat. Season with soy sauce and lime juice. Divide rice and curry into bowls and serve.