Thai Red Curry with Vegetables

Name: Thai Red Curry with Vegetables
Cuisine: Asian, Thai
Ingredients: rice; 1 small onion; 1 tablespoon finely grated fresh 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 regular coconut milk; 1 ½ cups packed thinly sliced kale (tough ribs removed first), preferably the Tuscan/lacinato/dinosaur variety; 1 ½ teaspoons sugar; 1 tablespoon soy sauce; 1/2 lime (juice from)

4 steps

https://cookieandkate.com/thai-red-curry-recipe/

Updated at: Wed, 16 Aug 2023 19:31:45 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories296.2 kcal (15%)

Total Fat23.5 g (34%)

Carbs21.1 g (8%)

Sugars5.1 g (6%)

Protein5.3 g (11%)

Sodium477.7 mg (24%)

Fiber3 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

rice

1onion

small

1 tablespoonfresh ginger

sliced into thin 2 - inch long strips

1yellow bell pepper

orange or green, sliced into thin 2 - inch long strips

1 cupcarrots

peeled and sliced on the diagonal into 1/4 - inch thick rounds

2 tablespoonsthai red curry paste

1 cancanned coconut milk

1 ½ cupskale

packed thinly sliced, tough ribs removed first, preferably the Tuscan/lacinato/dinosaur variety

1 ½ teaspoonssugar

1 tablespoonsoy sauce

0.5lime

juice from

Instructions

Step 1

Cook rice

Step 2

Heat oil in huge pot. Add the onion and cook until soft. Add the ginger and garlic

Step 3

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

Step 4

Add the coconut milk, 100ml water, kale and sugar, bring to simmer. Simmer until veg is soft and tasty. Add lime and serve