Saturday, September 19, 2020

Thai Red Curry with Vegetables


Thai Red Curry with Vegetables


This Thai red curry recipe is super easy to form at home! it is a lot tastier than take-out and healthier too. be happy to modify out the veggies (you'll need about 3 cups total) and sauteed kale if you would like a more traditional Thai curry. This recipe is vegetarian, vegan and gluten-free for everybody to enjoy. The recipe makes 4 servings.

INGREDIENT
1 ¼ cup jasmine rice or long grain rice , rinsed
1 tablespoon coconut or vegetable oil
1 small onion, chopped (about 1 cup)
A pinch of salt, more to taste
1 tablespoon finely grated fresh ginger (about 1 inch ginger)
2 garlic cloves, squeezed or chopped
1 red chili, dig thin strips 2 inches long
1 yellow, orange or green bell pepper, thinly sliced 2 inches long
3 carrots, peeled and sliced diagonally into ¼ inch thick circles (about 1 cup)
2 tablespoons Thai red curry paste *
1 can (14 ounces) regular coconut milk **
½ glass of water
1 ½ cup thinly sliced kale (tough ribs removed first), preferably Tuscan / Lacinato / Dinosaur type
1 ½ teaspoon coconut or turbinado sugar (raw) or sugar
1 tablespoon tamari or soy ***
2 teaspoons rice vinegar or fresh juice
Topping / Side: few fresh basil or chopped cilantro, optional red chili flakes, optional sriracha or chili aioli

INSTRUCTIONS
1.To cook rice, bring an outsized pot of water to a boil. Add the rinsed rice and still simmer for half-hour , lowering the warmth if necessary in order that it doesn't overflow. Remove from heat, drain the rice and return the rice to the pan. Cover and let the rice sit for 10 minutes approximately , until you're able to serve. Before serving, season the rice to taste with salt and mash with a fork.
2.To make curry, heat an outsized skillet inside over medium heat. When hot, add oil. Add the onions and a pinch of salt and cook, stirring frequently, until the onions are soft and translucent, about 5 minutes. Add ginger and garlic, cook until fragrant, about 30 seconds, stirring constantly.
3.Add peppers and carrots. Cook until the peppers are tender with a fork, another 3 to five minutes, stirring occasionally. Then add the curry paste and cook, stirring, for two minutes.
4.Add coconut milk, water, kale and sugar, mix well. Bring the mixture to a overboil medium heat. Reduce the warmth as required to take care of a coffee heat, and cook until the peppers, carrots, and kale are softened to your liking, about 5 to 10 minutes, stirring occasionally.
5.Remove the pan from the warmth and season with tamari and rice vinegar. Add salt (I add ¼ teaspoon for optimal taste), to taste. If the curry needs a touch more stickiness, add 1/2 teaspoon tamari, or to form it more acidic, add 1/2 teaspoon rice vinegar. Divide the rice and curry between bowls and garnish with chopped cilantro and a touch red chili flakes, if desired. If you wish spicy curry, serve it with condiment or sriracha as a entremots .