Thai Red Curry Recipe with Vegetables

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1¼ cups brown jasmine rice or long-grain brown rice, rinsed

1 tablespoon coconut oil or olive oil

1 small white onion, diced

Pinch of salt, more to taste

1 tablespoon finely grated fresh ginger (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 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 (to yield about 1 cup sliced carrots)

2 tablespoons Thai red curry paste*

1 can (14 ounces) regular coconut milk**

½ cup water

1½ cups packed thinly sliced kale (tough ribs removed first), preferably the Tuscan/lacinato/dinosaur variety

1½ teaspoons coconut sugar or turbinado (raw) sugar or brown sugar

1 tablespoon tamari or soy sauce***

2 teaspoons rice vinegar or fresh lime juice

Garnishes/sides: handful of chopped fresh basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce

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