From: http://cookieandkate.com/2015/thai-red-curry-recipe/

Ingredients

• 1 tbsp olive oil
• 1 small white onion, diced
• 1 tbsp grated ginger
• 1 tbsp minced garlic
• 1 red bell pepper, sliced
• 1 yellow or green bell pepper, sliced
• 1 cup sliced carrots
• 2 tbsp thai red curry paste
• 1 can coconut milk
• 1 1/2 cups sliced kale (or spinach)
• 1 1/2 tsp raw sugar
• 2 tsp soy sauce
• 1 1/2 tsp rice vinegar
• chopped cilantro as garnish

Method

Warm skillet with deep sides over medium heat. Add onion with a dash of salt, cook until softened, about 5 minutes. Add garlic and ginger, cook until fragrant, about 30 seconds. Add bell peppers and carrots, cook until tender, 3-5 minutes. Add curry paste and cook, stirring often for 2 minutes. Add coconut milk and kale or spinach along with 3/4 cup water and sugar. Bring to a simmer over medium heat. Continue simmering until peppers, carrots and kale have softened, about 5-10 minutes. Remove curry from heat and season with rice vinegar and soy sauce. Serve over brown rice, garnish with cilantro.