Un-Wine'd →

Vegetable Red Curry

Red curry with white rice in a large white bowl
Screenshot from "Un-Wine'd" season three episode six. 

This Vegetable Red Curry is rich in flavor and gluten-free. The recipe pairs well with Bluestone Vineyards’ Traminette wine and appears in “Un-Wine’d,” which airs Saturdays at 1:00 p.m. on VPM PBS.

Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on “Un-Wine’d," please click here.


What You’ll Need:

  • 1 cup jasmine rice, cooked to package instructions
  • 2 tbsp. coconut oil
  • ½ large white onion, cut into thin wedges
  • 1 ½ tbsp. freshly grated ginger root
  • 2 clove garlic, finely minced
  • 2 red, yellow, or orange bell peppers, seeded and cut into strips about ¼” wide
  • 2 carrots, washed and cut into ¼” thick round slices
  • 2-3 tbsp. red curry paste (adjust according to taste)
  • ⅔ c water
  • 14 ounce can coconut milk
  • 1 bunch lacinato kale, washed well, hard stems removed
  • 2 tsp. raw sugar (can use brown sugar, turbinado, or coconut if desired)
  • 2 tbsp. tamari sauce (soy sauce can be used if gluten is not an issue)
  • Zest and juice of one lime
  • ¼ c. chiffonade of basil
  • Large frying pan

Directions:

Step 1: Heat a large frying pan over medium heat. Add the coconut oil and the onion. Cook about two minutes until the onion begins to become translucent.

Step 2: Then add the ginger root, garlic, peppers, and carrots. Saute until the carrots begin to slightly soften. Then add the water and coconut milk.

Step 3: Add the water and coconut milk. Stir well and simmer until the carrots are tender. Taste and season with salt, if needed.

Step 4: Cut the kale into thin strips and add to the pan.

Step 5: Stir through then add the sugar, tamari or soy sauce, lime zest and juice. Then cook to wilt the kale (about one minute).

Step 6: Divide the rice between four plates or bowls. Then divide the curry between the bowls and pour over the rice.

Step 7: Sprinkle with basil and enjoy.

Serves 4