Serves 4

Introduction:
This aromatic and hearty dish is the perfect balance of creamy coconut, spicy Thai red curry paste, and a medley of fresh vegetables. It’s designed to serve four and is a delicious way to enjoy the exotic tastes of Thailand right at home.

Ingredients:

• 1 ¼ cups rice
• 1 brown onion, chopped
• Pinch of salt
• 1 tablespoon finely grated fresh ginger
• 3 cloves garlic, minced
• 2 capsicum, sliced into thin 2-inch long strips
• 3 carrots, peeled and sliced
• 4 tablespoons Thai red curry paste (check for vegan options)*
• 1 can of coconut cream
• ½ cup water
• 1 ½ cups tough greens (kale, chard)
• 1 ½ teaspoons coconut sugar
• 1 tablespoon tamari
• 2 teaspoons rice vinegar
• Fresh lime juice

Instructions:

1. Start by cooking the rice according to the package instructions, and set it aside.
2. In a large pot or deep pan, sauté the chopped brown onion with a pinch of salt over medium heat. Cook, stirring often, until the onion has softened and is turning translucent.
3. Add the finely grated ginger and minced garlic to the pot and stir for about a minute, until fragrant.
4. Incorporate the sliced capsicum and carrots. Cook until they become fork-tender.
5. Add the Thai red curry paste to the pot and cook, stirring to coat the vegetables evenly with the paste.
6. Pour in the can of coconut cream, add the water, kale (or chard), and coconut sugar. Stir everything to combine. Bring the mixture to a simmer over medium heat. Reduce the heat as necessary to maintain a gentle simmer and cook until the peppers, carrots, and greens have softened to your liking.
7. Remove the pot from the heat and season the curry with tamari and rice vinegar. Add salt to taste.
8. Divide the cooked rice and the Thai red curry into bowls. Finish by garnishing each bowl with a squeeze of fresh lime juice and chopped coriander.

Notes:

• *Curry Paste: Ensure the curry paste you choose is vegan, as not all brands are (some may contain fish sauce and/or shrimp paste).