Make something healthy and tasty this evening, know the recipe of Veg Thai Red Curry – Dainik Savera Times

Material:

1¼ cups brown jasmine rice or long-grain brown rice, rinsed
1 tablespoon coconut oil or olive oil
1 small white onion, chopped
Pinch of salt, plus more to taste
1 tablespoon finely grated fresh ginger (about a 1-inch piece of ginger)
2 cloves garlic, pressed or crushed
1 red bell pepper, cut into thin strips 2 inches long
1 yellow, orange or green bell pepper, cut into thin strips 2 inches long
3 carrots, peeled and cut diagonally into ¼-inch thick rounds (to yield about 1 cup shredded carrots)
2 tbsp Thai red curry paste*
1 can (14 oz) regular coconut milk**
½ cup water
1½ cups thinly sliced ​​kale (tough ribs removed first), preferably the Tuscan/Lacinato/Dinosaur variety
1½ teaspoons coconut sugar or turbinado (raw) sugar or brown sugar
1 tablespoon tamari or soy sauce***
2 teaspoons rice vinegar or fresh lemon juice
Garnish/sides: Handful of chopped fresh basil or cilantro, optional red chili flakes, optional Sriracha or chili garlic sauce

Instruction:

1.To cook rice, boil water in a large vessel. Add the washed rice and continue simmering for 30 minutes, reducing heat as needed to prevent overflow. Remove from heat, drain the rice, and return the rice to the pot. Cover the rice and let it rest for 10 minutes or more until you’re ready to serve. Just before serving, add salt to taste and fluff the rice with a fork.

2.To make the curry, heat a large deep-sided pan on medium flame. When it becomes hot, add oil to it. Sprinkle with onion and salt and cook, stirring frequently, until onion softens and becomes translucent, about 5 minutes. Add the ginger and garlic and cook, stirring constantly, until fragrant, about 30 seconds.

3. Add capsicum and carrots. Cook, stirring occasionally, until the capsicum softens, 3 to 5 minutes. Then add curry paste and cook for 2 minutes while stirring continuously.

4.Add the coconut milk, water, kale and sugar and stir to combine. Boil the mixture on medium flame. Reduce heat as needed to maintain a low simmer and cook, stirring occasionally, until the peppers, carrots and kale are as soft as you like, about 5 to 10 minutes.

5. Remove the vessel from the flame and add tamarind and rice vinegar into it. Add salt as per taste (I added ¼ tsp for best taste). If the curry needs a little more kick, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more rice vinegar. Divide the rice and curry among bowls and garnish with chopped coriander and red chili flakes, if you wish. If you like spicy curry, serve with Sriracha or chili garlic sauce on the side.