Thai red curry is a popular dish cooked with coconut milk along with red curry paste, the redness to the dish is derived from dried red chillies. This dish can be cooked with meat as well as with vegetables, which ever you prefer. hope you guys like it and give a shot to prepare the same.

Meal prep Thai red curry:

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins


1¼ cups brown rice or long-grain brown rice,rinsed
1 tablespoon coconut oil or olive oil
1 small onion, chopped
salt to taste
1 tablespoon finely fresh ginger
2 cloves garlic minced
1 red bell pepper, sliced into thin long strips
1 yellow, orange or green bell pepper, sliced into long strips
3 carrots, peeled and sliced on the diagonal (about 1 cup)
2 tablespoons Thai red curry paste
1 mug of regular coconut milk
½ cup water
1 ½ cups packed thinly sliced kale or cabbage leaf
1 ½ teaspoons coconut sugar/raw sugar/brown sugar
1 tablespoon soy sauce
2 teaspoons rice vinegar or fresh lime juice


To make the curry: Warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil and the onion, until the onion has softened and is turning translucent, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously. Later add the bell peppers and carrots,cook until the bell peppers are tender, stirring it occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.

Add coconut milk, water, kale and sugar – 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 for about 5 to 10 minutes, stirring occasionally.Remove the pot from the heat and season with soy sauce and rice vinegar. Add salt to taste. If the curry needs a little more punch, add ½ teaspoon more soy sauce, or for more acidic base add ½ teaspoon more rice vinegar.

For the rice :

Bring a large pot containing 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.

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 chili garlic sauce on the side.



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