Vegetarian Thai Red Curry

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Flynn Ogilvie

Flynn Ogilvie

Community member

Difficulty
Easy 👌
Preparation
10 min
Baking
30 min
Resting
0 min

Ingredients

2Servings
100 g
rice
½ tbsp
coconut oil
½
onion
½ pinch
salt
½ tbsp
ginger
1 cloves
garlic
½
red bell pepper
½
yellow bell pepper
1½
carrots
1 tbsp
Thai red curry paste
200 ml
coconut milk
62½ ml
water
1 leaves
kale
¾ tsp
coconut sugar
½ tbsp
soy sauce
1 tsp
lime juice

  • Step 1/5

    • 100 g rice

    Boil rice for 30min. Drain and return to pot and cover until ready to serve

  • Step 2/5

    • ½ tbsp coconut oil
    • ½ onion
    • ½ pinch salt
    • ½ tbsp ginger
    • 1 cloves garlic

    While rice is cooking, warm a large pan over medium heat. Add the oil. Add the onion and salt, cook until onion softened, about 5min. Add ginger and garlic and cook until fragrant, about 30 seconds, while stirring.

  • Step 3/5

    • ½ red bell pepper
    • ½ yellow bell pepper
    • 1½ carrots
    • 1 tbsp Thai red curry paste

    Add bell peppers and carrots. Cook until tender, 3-5 minutes, stirring occasionally. Then add the curry paste and cook for 2 minutes

  • Step 4/5

    • 200 ml coconut milk
    • 62½ ml water
    • 1 leaves kale
    • ¾ tsp coconut sugar

    Add coconut milk, water, kale and sugar. Stir to combine. Simmer mixture and cook until peppers, carrots and kale have softened. About 5-10 minutes.

  • Step 5/5

    • ½ tbsp soy sauce
    • 1 tsp lime juice

    Remove from heat. Season with soy sauce and lime juice. Divide rice and curry into bowls and serve.

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