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Ingredients
4 servings
1 ¼ cupswhite jasmine rice
or long-grain brown rice, rinsed
1 tablespooncoconut oil
or olive oil
1 cupwhite onion
small, chopped
salt
more to taste
1 tablespoonfresh ginger
finely grated
2cloves garlic
pressed or minced
1red bell pepper
sliced into thin 2 - inch long strips
2 tablespoonsThai red curry paste
masseri
1 x 14 ouncescoconut milk guar gum
can, regular, contains
½ cupwater
1 ½ teaspoonscoconut sugar
or turbinado sugar, or brown sugar
1 tablespoonsoy sauce
1lime
zest and juice
cilantro
Garnishes, sides
2 x 14 ozextra firm tofu
1 packgreen beans
Instructions
Step 1
Heat oil in a large skillet over medium high heat. Add ginger, onions, garlic, cilantro stems and sprinkle of salt and sauté until tender, about 5 minutes.
Step 2
Add the bell peppers. Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
Step 3
Add the coconut milk, water, tofu and sugar, soy sauce, lime zest and juice (taste test lime) and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots and kale have softened to your liking, about 5 to 10 minutes, stirring occasionally.
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