Thai Red Curry

Serves: 4

Rice

1 and 1/2 cup brown rice, rinsed, soaked overnight and drained
2 and 1/4 cup water (if rice is not soaked, 3 cups water)

In a medium pot, bring rice and water to a boil, then reduce the heat to low, simmer and partially cover with a lid, cooking until the rice is al dente, about 20 minutes. If the rice is not soaked, cook for 45 minutes. Divide the rice into 4 serving bowls.

Yields: 6 cups cooked rice

1 tbsp coconut oil

1 cup white onion, chopped

1/8 tsp salt

1 tbsp ginger, finely grated

1 tsp garlic, finely chopped

Heat a pan over medium heat, once hot, add oil, once the oil is hot, add onion, salt, cook, stirring often, until the onion has softened, about 5 minutes in medium flame. Add ginger and garlic and cook for 30 seconds while stirring continuously. 

1 red bell pepper, sliced into 2" long stripes

1 yellow or orange or green bell pepper, sliced into 2" long stripes

1 and 1/4 cup carrots, peeled and slices into diagonals (2 large carrots)

Add bell peppers and carrots, cook for 5 more minutes, stirring occasionally.

2 tbsp thai red curry paste

Add curry paste and cook for 2 minutes.

14 ounces tofu, chopped

2 cup coconut milk

1/2 cup water

3 cups lacinato kale, thinly sliced (1 bunch lacinato kale)

Add tofu, coconut milk, water, kale and stir to combine. Bring the mixture to a simmer over medium heat, reduce the heat as necessary to maintain a gentle simmer and cook until the peppers, carrots and kale are cooked about  10 minutes, stirring occasionally. Remove pan from the heat.

1 tbsp tamari

2 tsp lime juice

3/4 tsp salt 

1/4 + 1/8 tsp red chili flakes 

Add tamari, lime juice, salt and red chili flakes.

Divide the curry into each serving bowls.

To Garnish

cilantro, chopped

Garnish with cilantro.

Source: cookieandkate

Taste Note: Tastes AWESOME