KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
If you want to add tofu: I’d suggest baking it first and adding it with the coconut milk in step 4. If you add raw tofu, it will soak up too much of the liquid, and baking it greatly improves the texture, anyway.
1 ¼ C rice, rinsed
1 T olive oil
1 small white onion, chopped (about 1 cup)
Pinch of salt, more to taste
1 T finely grated fresh ginger (about a 1-inch nub of ginger)
2 cloves garlic, 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 T Thai red curry paste
14 oz regular coconut milk
½ C water
1 ½ C packed thinly sliced kale
1 ½ tsp brown sugar
1 T soy sauce
2 tsp rice vinegar or fresh lime juice
|
1st Keep
 Daly22
|
Comments