Hearty Thai Red Curry with Veggies over Brown Rice
Filling vegetable-packed Thai curry served over brown rice
Prep 10 min
Cook 30 min
Total 40 min
Serves 4
This Thai red curry is bursting with colorful vegetables and fragrant spices, making it a wholesome, filling dinner option without any meat. Paired with nutty brown jasmine rice, it’s a perfect dish to keep you energized and satisfied on your vegetarian rotation.
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Ingredients
- 1 1/4 cups brown jasmine rice (rinsed)
- 1 tablespoon coconut oil
- 1 small white onion (chopped, about 1 cup)
- salt (to taste)
- 1 tablespoon fresh ginger (finely grated)
- 2 garlic cloves (minced or pressed)
- 1 red bell pepper (sliced into thin 2-inch strips)
- 1 yellow bell pepper (sliced into thin 2-inch strips)
- 3 carrots (peeled and cut into 1/4-inch diagonal slices)
- 2 tablespoons Thai red curry paste
- 1 can coconut milk (14 ounces)
- 1/2 cup water
- 1 cup kale leaves (thinly sliced, ribs removed)
- 1/2 teaspoon coconut sugar
- 1 tablespoon tamari or soy sauce
- 2 teaspoons rice vinegar
- fresh cilantro (chopped, for garnish)
- optional red pepper flakes (for garnish)
- optional sriracha or chili garlic sauce (for serving)
Instructions
- Bring a large pot of water to a boil and add the rinsed brown jasmine rice. Cook for about 30 minutes until tender. Drain and return the rice to the pot, cover, and let it rest while you prepare the curry.
- Heat coconut oil in a large skillet or deep pan over medium heat. Add the chopped onion and a pinch of salt, cooking until softened and translucent, about 5 minutes.
- Stir in the grated ginger and minced garlic, cooking for 30 seconds until fragrant.
- Add the sliced red and yellow bell peppers along with the carrots. Cook for 3 to 5 minutes until the peppers begin to soften.
- Mix in the Thai red curry paste and cook for 2 minutes, stirring frequently to release the flavors.
- Pour in the coconut milk and water, then add the kale and coconut sugar. Stir to combine and bring to a gentle simmer. Reduce heat and cook for 5 to 10 minutes until all vegetables are tender.
- Remove from heat and stir in tamari and rice vinegar. Adjust salt, tamari, or vinegar to your taste preference for a balanced flavor.
- Serve the curry over the warm brown rice. Garnish with chopped cilantro and a sprinkle of red pepper flakes. Offer sriracha or chili garlic sauce on the side for extra heat.
Pro tip: For extra protein, stir in a can of rinsed chickpeas or cooked lentils when you add the kale.
Nutrition
This recipe works out to about 370 calories per serving. For the full breakdown, protein, carbs, and fat included, save it in the Forkful app: nutrition is calculated automatically from the ingredient list.
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