Pepper and Kale Red Curry
Author: 
Recipe type: Entree
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 3-4 Tbsp Red Curry Paste (Adjust to taste)
  • 1 Package Extra Firm Tofu (Cubed)
  • 1 Large Onion (Halved and Sliced)
  • 2 Cloves Garlic (Minced)
  • 1 Large Carrot (Peeled and Sliced)
  • 2 Bell Peppers (Sliced)
  • 3-4 Assorted Peppers (Sliced)
  • 1 Bunch Kale (Stems Removed and Leaves Chopped)
  • 1 15 oz Can Coconut Milk
  • 2 Tbsp Oil (Your Choice)
  • 1 Lime (½ Juiced) (½ garnish)
  • 2 Green Onions (Sliced – For Garnish)
Instructions
  1. Wash and prepare all fresh produce. Heat 1 tbsp of oil in a large high sided skillet over medium heat for a few seconds.
  2. Add the tofu to the skillet and season with salt and pepper. Stirring occasionally, allow tofu to brown on all sides. Remove from pan and set aside.
  3. In the same skillet used for the tofu, heat the other 1 tbsp of oil over medium heat. Add the garlic, onion and carrot and sauté for 4-5 minutes. Add the peppers and cook for an additional 2 minutes.
  4. Next, add the curry paste and coconut milk and allow to simmer covered for 3 minutes.
  5. After allowing it to simmer, uncover the curry and stir in the kale leaves. Cook uncovered until kale leaves are wilted. About 2 minutes.
  6. Finally add the browned tofu and stir to combine. Right before serving squeeze the lime juice into the skillet and stir.
  7. Serve over rice with green onion garnish.
  8. Enjoy.
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/pepper-and-kale-red-curry/