Thai Red Curry

My favorite cuisine is Thai food. My last trip to Bangkok I made it a point to go on a curry tour. It's my absolute favorite food. When I lived in NYC one summer, my roommates used to make fun of me, because I had a spoon that was dedicated to curry called "the curry spoon". So obviously had to make my own. And it was such a fun Friday, winter night dinner!! My Dominican hubby gives it a Muy Bueno! and two thumbs up.


Ingredients:

• 1¼ cups brown jasmine rice or long-grain brown rice, rinsed
• 1 tablespoon coconut oil or olive oil
• 1 small white onion, diced
• 2 Chicken Breasts, cut into small inch pieces (For vegetarian option, use tofu)
• 1 tablespoon finely grated fresh ginger (about a 1-inch nub of ginger)
• 2 cloves garlic,  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
• 1/2 cup of frozen corn (optional)
• 3 carrots, peeled and sliced on the diagonal into ¼-inch thick rounds (to yield about 1 cup sliced carrots)
• 2 tablespoons Thai red curry paste
• 1 can (14 ounces) regular coconut milk
• 3/4 cup water
• 1½ cups packed thinly sliced kale 
• 1½ teaspoons  brown sugar
• 2 tablespoon tamari or non GF options - soy sauce
• 2 teaspoons rice vinegar or fresh lime juice

Make your rice first. I made a type that took 50 minutes to cook, so I waited until this was done to start the curry.

First cook the chicken and cut into 1 inch pieces. Once the chicken is done, set aside on the plate. Use a large skillet and add the oil, onions and a little salt. Cook until the onions are softened, around 5 minutes. Then add the ginger, garlic and cook for 30 seconds, until fragrant.

Add the vegetables (peppers, carrots and corn) and cook until they are tender - around 3-5 minutes. Then add the curry paste and cook for 2 minutes, stirring often.

Add the coconut milk, water, kale, chicken and sugar and stir to combine everything. Bring the curry to a simmer over medium heat and then reduce the heat to a light simmer. Cook until everything has softened, around 5-10 minutes. When done - add the tamari and rice vinegar and stir. 

​Pour over rice and you're done!