Thai Red Curry with Vegetables
from Cookie + Kate

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

1½ teaspoons rice vinegar

2 teaspoons soy sauce (I used reduced-sodium tamari)**

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

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

1 can (14 ounces) full-fat coconut milk

2 tablespoons Thai red curry paste*

3 carrots, peeled and sliced on the diagonal into ¼-inch wide rounds (to yield about 1 cup sliced carrots)

1 yellow or green bell pepper, sliced into thin 2-inch long strips

1 red bell pepper, sliced into thin 2-inch long strips

2 cloves garlic, pressed or minced

1 tablespoon finely grated fresh ginger (about a 1-inch nub of ginger)

Pinch of salt, more to taste

1 small white onion, diced

1 tablespoon coconut oil or olive oil

1 cup brown jasmine rice or long-grain brown rice, rinsed