Warm and comforting, hearty and healthy. Mostly savory, but a little sweet and a little spicy. It's everything you need, really. I made this as an extension of Cookie & Kate's recipe, and it was delicious. I added some heat, a few extra veggies (I post way too much broccoli on this blog), and served it on top of a big bed of black rice- which allegedly contains more antioxidants than blueberries, fun fact. Another fun fact, I cannot make rice to save my life. It's always either over cooked or under cooked. My mom actually bought me a rice cooker for Christmas- it's that bad. Sterling can attest. So, if you want to learn how to make rice, please google it, because I really just cannot help you, I'm sorry. The rice you see up top turned out pretty good, but that was a fluke and I don't trust myself to tell you how to replicate the process. So sorry, love you forever.
Anyway! If you want to make this with meat, just add chicken to the pan before adding the veggies, cook until outsides are browned, but not cook through. Then proceed according to the rest of the instructions and let simmer until chicken is cooked through. Or, if you don't eat meat, and want to share this meal with someone who does, just make the chicken in a separate pan by sautéing bite sized pieces in some garlic and curry paste. Top the veggie curry with the chicken and your dinner guest will be good to go!
Ingredients (makes approx. 4 servings):
• 1 cup rice of choice
• 1-2 tbsp coconut or olive oil
• 1 small white onion (diced)
• 1 tbsp freshly grated ginger (or the tubed kind!)
• 1 cloves garlic (minced)
• 1 red bell pepper (sliced in thin strips)
• 1 yellow bell pepper (sliced in thin strips)
• 3 carrots (peeled and sliced diagonally into 1/4" rounds)
• 1 cup broccoli florets
• 1/2 cup cauliflower florets
• 1 cup lacinato kale (cut into thin strips, ribs removed)
• 3 tbsp Thai red curry paste (I strongly recommend using this brand)
• 14 oz full-fat coconut milk (there are several brands of coconut milk with lots of additives. the only ingredients you should see are: coconut, water, and guar gum)
• 2 tsp coconut sugar
• 2 1/2 tsp low sodium soy sauce
• 1 1/2 tsp rice vinegar
• 1/2 tbsp ground red pepper
• Basil for garnish (strongly suggested! didn't have on hand when I created this post)
• Cook rice according to instructions from someone else (see note in first paragraph of post)
• Heat a large skillet with deep sides over medium heat. Once hot, add 1 tbsp of oil, onions, and a pinch of salt. Cook until onions are translucent, about 3-4 minutes. Add garlic and ginger, and cook until fragrant, about 1 minute. Stir continuously.
• Add 2 tbsp of the curry paste and stir to combine. Cook for about 30 seconds, allowing the paste to soften up and become fragrant.
Note: if cooking with chicken, you would add the meat at this stage and cook until browned, but not cooked through, then add veggies and follow remaining steps, allowing broth to simmer until chicken is fully cooked
• Add broccoli and cauliflower and cook until veggies are tender and broccoli is bright green. The broccoli should still have a slight crisp to it. You may need an additional tbsp of oil.
• Add peppers and carrots, and cook for about 3 minutes, or until tender, stirring occasionally.
• Add remaining tbsp of curry and stir to combine
• Add coconut milk, 1/4 cup water, kale, and coconut sugar, and stir to combine. Adjust heat to bring liquid to a low simmer, and cook for 5-10 minutes, allowing all of the flavors to come together.
Note: if you are using canned coconut milk, there will most likely be a thick layer of coconut cream on top. Just blend this into the coconut water at the bottom of the can before adding to the curry.
• Remove from heat and add rice vinegar, soy sauce, ground red pepper, and a pinch more salt (if needed)
Hi! I'm Shantal.