October 2021

Thai Red Curry Vegetables With Great Frogs ‘Share the Love’ white

Thai Red curry, so rich and creamy, comes alive with plenty of ginger, garlic and fresh Thai Basil. A variety of peppers makes this burst with color!This recipe is so deliciously simple that you will no longer desire take out! Thai food is one of my personal favorites, plus I can’t get enough of Thai basil!!

Enjoy !

INGREDIENTS 4 servings

  • 1 ¼ cups brown jasmine rice or long-grain brown rice, rinsed

  • 1 tablespoon coconut oil or olive oil

  • 1 small-medium white onion, chopped (about 1 cup)

  • Pinch of salt, more to taste

  • 1 tablespoon finely grated fresh ginger (about a 1-inch nub of ginger)

  • 3 cloves garlic, pressed or minced

  • 1 red, 1 orange and 1 yellow bell pepper, sliced into thin 2-inch long strips (1 green if desired)

  • 3 carrots, peeled and sliced on the diagonal into ¼-inch thick rounds (about 1 cup)

  • 2 tablespoons Thai red Curry Paste

  • 1 can (14 ounces) regular coconut milk

  • 1/2 cup water or vegetable broth

  • 1 1/2 cups packed thinly sliced kale (tough ribs removed first), preferably the Tuscan/lacinato/dinosaur variety

  • 1 1/2 teaspoons coconut sugar or turbinado (raw) sugar or brown sugar

  • 1 tablespoon Coconut aminos, tamari or soy sauce

  • 3 teaspoons rice vinegar or fresh lime juice

  • handful of Thai basil, coarsely chopped or whole leaves.

  • Garnishe with handful of chopped fresh Thai basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce



INSTRUCTIONS

  1. To cook the rice, bring a large pot of water to 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 the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.

  2. To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.

  3. Add the bell peppers and carrots. 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.

  4. 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, about 5 to 10 minutes, stirring occasionally. Add handful of Thai Basil, whole leaves.

  5. Remove the pot from the heat and season with tamari and rice vinegar. Add salt (I added 1/4 teaspoon for optimal flavor), to taste. If the curry needs a little more punch, add 1/2 teaspoon more tamari, or for more acidity, add 1/2 teaspoon more rice vinegar.

  6. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you’d like. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.


Notes: This is a purely vegetable recipe but feel free to add pieces of raw chicken when adding the peppe and carrots, ( step 3). I’d go light on the chicken as not to overwhelm the composition.

Coconut milk, please use full fat, it will be richer and creamier.

Paired with ‘Share the Love‘ white, Great frogs has a new selection of white varietals as well.


Michelle AhlersComment