Thai Red Curry with Vegetables

I burnt my tongue last night on dinner. And honestly, it was worth it! I made this delicious Thai Red Curry with Vegetables from Cookie + Kate. Let me start off by saying, I love curry – spicy curry, soupy curry, curry from India to Thailand – it’s literally all my favorite. And this recipe is not only easy, but you feel good eating a huge bowl of it because it’s healthy for you!

As I’ve mentioned in the past when I’ve shared other recipes, my partner and I are trying to eat more plant-based meals. We’ve found some amazing recipes and I honestly feel better eating them too. This is a simple basic meal that you can customize to your preferences or whatever you have in the fridge, just like stir-fry.

But once you get a taste of that smooth, velvety red curry, you’ll think you’ve died and went to heaven. It’s seriously amazing – slightly sweet from the coconut milk, full of spice from the red curry paste, and a little salty from a dash of tamari. I’m already thinking about leftovers for lunch tomorrow – it was that good!

I used white rice last night because I was hungry and didn’t want to wait for brown rice to cook. But, the brown rice gives the dish a little more substance and is definitely better for you. And, if you’re not sure about adding kale – do it! The kale adds a little more oomph to the dish and dark greens are soooo good for you!

If you’re looking for another curry try Thai Green Curry with Spring Vegetables (maybe not the right season), so good! Or try these Bangkok Curry noodles!