Thai Red Curry with Vegetables
This Thai red curry recipe is so easy to make at home! It's much tastier than takeout and healthier, too. Feel free to change up the vegetables (you'll need about 3 cups total) and skip the kale if you want a more traditional Thai curry. This recipe is vegetarian, vegan and gluten free for all to enjoy. Recipe yields 4 servings.
Ingredients
∙ Serves 4
Produce
3 Carrots
2 cloves Garlic
1 tbsp Ginger, fresh
1 1/2 cups Kale, packed
1 Orange or green bell pepper, yellow
1 Red bell pepper
1 White onion, chopped (about 1 cup), small
Canned Goods
1 can Coconut milk, regular
2 tbsp Thai red curry paste
Condiments
2 tsp Rice vinegar or fresh lime juice
1 tbsp Tamari or soy sauce
Pasta & Grains
1 1/4 cups Jasmine rice or long-grain brown rice, brown
Baking & Spices
1 Pinch Salt
Oils & Vinegars
1 tbsp Coconut oil or olive oil
Liquids
1/2 cup Water
Other
1 1/2 teaspoons coconut sugar or turbinado (raw) sugar or brown sugar
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