Thai Maple Red Pepper Curry with Vegetables

photo credit: Cookie + Kate

Serves 4

Ingredients

• 1 ¼ 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 pepper, sliced into thin 2-inch long strips

• 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**

• ½ cup water

• 1 ½ cups packed thinly sliced kale (tough ribs removed first)

• 1 tablespoon Tapped Red Pepper Infused Maple Syrup

• 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

Cooking Instructions

1. Prepare the rice.

2. Warm a large skillet with deep sides over medium heat. Once it’s hot, add oil. Add 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.  Stir continuously.

3. Add peppers and carrots. Cook until peppers are 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 maple syrup, 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

5. Remove the pot from the heat and season with tamari and rice vinegar. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you’d like.

(adapted from Cookie + Kate)