Thai Red Curry With Vegetables

• 1 cup brown Jasmine rice or long-grain brown rice, rinsed
• 1 tablespoon coconut oil or olive oil
• 1 white onion small, diced
• 1 pinch salt more to taste
• 1 tablespoon fresh ginger finely grated, 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 green bell pepper, sliced or yellow, into thin 2-inch long strips
• 3 carrots peeled and sliced on the diagonal into 1/4-inch wide rounds, to yield about 1 cup sliced carrots
• 2 tablespoons Thai red curry paste
• 14 ounces full fat coconut milk
• 1 1/2 cups kale packed thinly sliced, tough ribs removed first, preferably the Tuscan/lacinato/dinosaur variety
• 1 1/2 teaspoons coconut sugar or turbinado, raw sugar or brown sugar
• 2 teaspoons soy sauce I used reduced-sodium tamari**
• 1 1/2 teaspoons rice vinegar
• red pepper flakes

1. To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you're ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.
2. To make the curry, warm a large skillet with deep sides over medium heat. Once it's hot, add a tablespoon of oil. Add the onion and a sprinkle of salt and cook until the onion has softened and is turning translucent, about 5 minutes, stirring often. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
3. Add the bell peppers and carrots and cook for until they are fork-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 and kale to the pan along with 3/4 cup water and 11/2 teaspoons sugar. 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.
5. Remove the curry from heat and season with rice vinegar and soy sauce. Add salt (I added 1/4 teaspoon for optimal flavor), to taste. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you'd like. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.

brown jasmine rice, coconut oil, white onion, salt, fresh ginger, garlic, red bell pepper, green bell pepper, carrots, red curry, coconut milk, coconut sugar, soy sauce i, rice vinegar, red pepper

Taken from www.yummly.com/recipe/Thai-Red-Curry-with-Vegetables-1491720 (may not work)