Thai Red Curry with Vegetables

Name: Thai Red Curry with Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1.25 cups brown jasmine rice, rinsed; 1 tbsp coconut oil or olive oil; 1 small white onion, chopped; nach Geschmack salt; 1 tbsp 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; 2 tbsp Thai red curry paste; 1 can regular coconut milk (14 ounces); 0.5 cup water; 1.5 cups packed thinly sliced kale (tough ribs removed); 1.5 tsp coconut sugar, turbinado sugar, or brown sugar; 1 tbsp tamari or soy sauce; 2 tsp rice vinegar or fresh lime juice; handful chopped fresh basil or coriander; optional red pepper flakes; optional sriracha or chili garlic sauce

Snacks Baking Thai Curry

Easy-to-make Thai red curry with vegetables, including bell peppers, carrots, and kale. This recipe is vegetarian, vegan, and gluten-free.

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Preparation time 40 min (25 min cooking/baking)

Ingredients

4Servings

1,25 cups brown jasmine rice, rinsed (1080 kcal)
1 tbsp coconut oil or olive oil (126 kcal)
1 small white onion, chopped (40 kcal)
nach Geschmack salt (0 kcal)
1 tbsp finely grated fresh ginger (8 kcal)
2 cloves garlic, pressed or minced (9 kcal)
1 red bell pepper, sliced into thin 2-inch long strips (45 kcal)
1 yellow, orange or green bell pepper, sliced into thin 2-inch long strips (45 kcal)
3 carrots, peeled and sliced on the diagonal into ¼-inch thick rounds (80 kcal)
2 tbsp Thai red curry paste (30 kcal)
1 can regular coconut milk (14 ounces) (720 kcal)
0,5 cup water (0 kcal)
1,5 cups packed thinly sliced kale (tough ribs removed) (144 kcal)
1,5 tsp coconut sugar, turbinado sugar, or brown sugar (24 kcal)
1 tbsp tamari or soy sauce (9 kcal)
2 tsp rice vinegar or fresh lime juice (2 kcal)
chopped fresh basil or coriander (0 kcal)
optional red pepper flakes (0 kcal)
optional sriracha or chili garlic sauce (0 kcal)

Nutrition	per serving	per 100 g
Calories	591 kcal	303 kcal
Carbohydrates	65,5 g	33,6 g
Fat	1,4 g	0,7 g
Protein	8,4 g	4,3 g

Allergens & Intolerances

Contains
GlutenSoyCrustaceans

Does not contain
LactoseNutsEggsCeleryMustardSesameFish

No guarantee: values were determined using AI from the listed ingredients. However, the products you use may differ.

Nutrition Index

7 /10

This dish offers a good balance of carbohydrates, primarily from rice and vegetables, with a moderate amount of fat from coconut milk. Protein content appears to be on the lower side, suggesting it might benefit from added protein sources. Overall, it provides a reasonable nutritional profile with beneficial plant-based ingredients.

Preparation steps

Ingredients per step

To cook the rice, bring a large pot of water to a boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice, and return it to the pot. Cover and let the rice rest for 10 minutes or longer, until ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.
- brown jasmine rice, rinsed (1,25 cups)
- salt (nach Geschmack)
Warm a large skillet with deep sides over medium heat. Once hot, add the oil. Add the onion and a sprinkle of salt, then cook, stirring often, until the onion has softened and is turning translucent, approximately 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, stirring continuously.
- coconut oil or olive oil (1 tbsp)
- white onion, chopped (1 small)
- salt (nach Geschmack)
- finely grated fresh ginger (1 tbsp)
- garlic, pressed or minced (2 cloves)
Add the bell peppers and carrots to the skillet. 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.
- red bell pepper, sliced into thin 2-inch long strips (1)
- yellow, orange or green bell pepper, sliced into thin 2-inch long strips (1)
- carrots, peeled and sliced on the diagonal into ¼-inch thick rounds (3)
- Thai red curry paste (2 tbsp)
Add the coconut milk, water, kale, and sugar, 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, approximately 5 to 10 minutes, stirring occasionally.
- regular coconut milk (14 ounces) (1 can)
- water (0,5 cup)
- packed thinly sliced kale (tough ribs removed) (1,5 cups)
- coconut sugar, turbinado sugar, or brown sugar (1,5 tsp)
Remove the skillet from the heat and season with tamari and rice vinegar. Add salt to taste. If the curry needs more punch, add an additional ½ teaspoon of tamari, or for more acidity, add an additional ½ teaspoon of rice vinegar. Divide the rice and curry into bowls and garnish with chopped coriander and a sprinkle of red pepper flakes, if desired. For spicy curries, serve with sriracha or chili garlic sauce on the side.
- salt (nach Geschmack)
- tamari or soy sauce (1 tbsp)
- rice vinegar or fresh lime juice (2 tsp)
- chopped fresh basil or coriander
- red pepper flakes (optional)
- sriracha or chili garlic sauce (optional)