Thai Red Curry with Vegetables


  • 1 Pkt Red Thai jasmine Rice
  • 1 tablespoon 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 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 teaspoons brown sugar
  • 2 teaspoons rice vinegar
  • Garnishes/sides: handful of chopped fresh basil & Cilantro

Method of Preparation

  • Heat the jasmine rice in the microwave for 3 minutes.
  • 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 lemon grass , chop garlic and galangal paste ,cook until fragrant, about 30 seconds, while stirring continuously.
  • 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.
  • Add the coconut milk, water, 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.
  • Remove the pot from the heat and season with rice vinegar. Add salt (I added ¼ teaspoon for optimal flavour), to taste. If the curry needs a little more punch, add ½ teaspoon more rice vinegar, or for more acidity, add ½ teaspoon more rice vinegar. Divide rice and curry into bowls and garnish with chopped cilantro.
  • If you love spicy curries, serve with sriracha or chili garlic sauce on the side.