Thai Red Curry with Vegetables

Thai Red Curry with Vegetables
Thai Red Curry with Vegetables
  • prep: 10 min
  • cook: 30 min
  • total: 40 min
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  • servings:
  • Summary

    This Thai red curry recipe is so easy to make at home! It’s much tastier than takeout and healthier, too. Feel free to change up the vegetables (you’ll need about 3 cups total) and skip the kale if you want a more traditional Thai curry. This recipe is vegetarian, vegan and gluten free for all to enjoy. Recipe yields 4 servings.

    Ingredients

    • 1 1/4 cups brown jasmine rice or long-grain brown rice, rinsed
    • 1 tablespoon coconut oil or olive oil
    • 1 small 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)
    • 2 cloves garlic, pressed or minced
    • 1 red bell pepper, sliced into thin 2-inch long strips
    • 1 yellow, orange or green bell pepper, sliced into thin 2-inch long strips
    • 3 carrots, peeled and sliced on the diagonal into 1/4-inch thick rounds (about 1 cup)
    • 2 tablespoons Thai red curry paste*
    • 1 can (14 ounces) regular coconut milk**
    • ½ cup water
    • 1 ½ cups packed thinly sliced kale (tough ribs removed first), preferably the Tuscan/lacinato/dinosaur variety
    • 1 ½ teaspoons coconut sugar or turbinado (raw) sugar or brown sugar
    • 1 tablespoon tamari or soy sauce***
    • 2 teaspoons rice vinegar or fresh lime juice
    • Garnishes/sides: handful of chopped fresh basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 510 % Daily Value *
    • Total Fat: 25 g 38.59%
    • Saturated Fat: 22 g 108.38%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 1432 mg 59.67%
    • Calcium: 93 mg 9.35%
    • Potassium: 664 mg 18.97%
    • Magnesium: 0 mg 0%
    • Iron: 7 mg 37.28%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 64 g %
    • Dietary Fiber: 5 g 18.69%
    • Sugar: 8 g
    • Protein: 9 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 232.35%
    • Vitamin C 153.89%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat5
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch3
    • Exchange - Vegetables3
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total2 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total1 oz-eq

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