Thai Red Curry with Vegetables

Steps

1. To cook the rice, bring a large pot of water to a boil.

2. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow.

   Start 30 min timer

3. Remove from heat, drain the rice, and return it to the pot.

4. Cover and let the rice rest for 10 minutes or longer, until you are ready to serve.

   Start 10 min timer

5. Just before serving, season the rice to taste with salt and fluff it with a fork.

6. To make the curry, warm a large skillet with deep sides over medium heat. Once it is hot, add the oil.

7. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.

   Start 5 min timer

8. Add the ginger and garlic and cook until fragrant, about 30 seconds, stirring continuously.

9. Add the bell peppers and carrots. Cook until the bell peppers are fork tender, 3-5 minutes, stirring occasionally.

   Start 3 min to 5 min timer

10. Add the curry paste and cook, stirring often, for 2 minutes.

    Start 2 min timer

11. Add the coconut milk, water, kale, and sugar, and stir to combine.

12. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer.

13. Cook until the peppers, carrots, and kale have softened to your liking, about 5-10 minutes, stirring occasionally.

    Start 5 min to 10 min timer

14. Remove the pot from the heat and season with the tamari and rice vinegar.

15. Add salt to taste (I added 1/4 tsp for optimal flavor).

16. Divide the rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you would like.

17. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.