Wednesday, May 11, 2016

Veggie-Packed Thai Red Curry

After this last week and a half, my body is in desperate need of vegetables.

Veggie-Packed Thai Red Curry | A Hoppy Medium

For a full straight week, I ate every meal out - Z and I traveled to San Francisco for work (and play - more on that later), and then my parents came to Portland for a long, delightful weekend. And while all of that was too much fun, it's time for me to get back on track - and remind my body that vegetables exist.

Veggie-Packed Thai Red Curry | A Hoppy Medium

I actually made this dish before we left for San Francisco, but it's a fitting recipe for my much-needed detox, and for your impending bathing suit season. (Or, you know, your need to just want to eat healthy every once and a while). This dish is nutritious, filling, and oh-so easy to make during the week - with great lunch leftovers to boot.

Veggie-Packed Thai Red Curry
Yields: 4 servings
Adapted from Cookie + Kate
-2 tablespoons extra virgin olive oil
-1 medium yellow onion, diced
-1 tablespoon finely grated fresh ginger
-2 cloves garlic, minced
-2 red bell peppers, sliced into thin 2-inch long strips
-3 medium-size carrots, peeled and chopped (I used rainbow carrots)
-2 tablespoons Thai red curry paste
-1 14-ounce can light coconut milk
-1 1/2 cups packed baby kale
-1 1/2 teaspoons granulated sugar
-1 15-ounce can chickpeas, drained and rinsed
-Salt and black pepper, to taste
-Splash of low-sodium soy sauce*
-Splash of rice vinegar
-1 cup cooked Basmati rice
-Handful of chopped fresh cilantro, for garnish

1.) In a large skillet, heat olive oil over medium heat. Add the onion and cook until softened and barely translucent, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, stirring constantly.
2.) Add the bell peppers and carrots and cook until they are fork-tender, 3 to 5 minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
3.) Add the coconut milk and kale to the pan along with 3/4 cup water and sugar. Bring the mixture to a simmer over medium heat. Reduce heat and add chickpeas, salt, and black pepper. Simmer on low heat until the peppers, carrots, and kale have softened to your liking, about 5 to 10 minutes.
4.) Remove the curry from heat and season with soy sauce and rice vinegar. Taste and season with salt and pepper as needed. Evenly divide rice and curry into bowls and garnish with chopped cilantro.

*In my rushed weeknight state, I accidentally added a splash of Balsamic vinegar instead of soy sauce. It came out fine, but just be sure to read your labels before adding. ;)

Veggie-Packed Thai Red Curry | A Hoppy Medium

Ah, vegetables! And home-cooking! How I have missed you.

What have you been up to lately?


  1. I never would have thought to add kale and chic peas to a Thai curry, I bet it was delicious.

    1. The kale and chickpeas definitely added some extra satiety to the dish. Let me know if you try it!