Thai Red Curry

For an alternative to green curry, try Thai red curry. This recipe is inspired from Cookie+Kate.

Cooking down the curry
Final product!

Thai Red Curry

Yield: 4 Servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Ingredients

1 cup brown jasmine rice

1 tbsp olive oil

1 small white onion, chopped

Pinch of salt

1 tbsp grated fresh ginger

2 cloves garlic

1 red bell pepper, sliced into thin strips

1 cup sliced carrots

2-3 tbsp Thai red curry paste

1 can (14 ounces) coconut milk

1/2 cup water

1.5 cups packed thinly sliced kale, ribs removed

1 tbsp soy sauce

2 tsp rice vinegar or fresh lime

How to Make It

  1. To cook rice, bring water to boil, add the rinsed rice, and continue boiling for 30 minutes. Remove from heat, drain rice, and return rice to the pot. Cover and let rice rest for 10 minutes until serving.
  2. Warm a large skillet over medium heat. Add 1 tbsp oil. Cook onion for a few minutes, then add ginger and garlic until fragrant. Add bell pepper and carrots to the skillet. Cook until softened, about 3 – 5 minutes. Then add curry paste and stir for 2 minutes.
  3. Add coconut milk into pan with 1/2 cup water and bring to simmer. Add kale to the pan. Maintain a simmer until vegetables are cooked through, about 10 minutes.
  4. Remove the curry from heat and season with rice vinegar and soy sauce. Add salt, pepper, and red pepper flakes, to taste. Serve curry over rice.

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