Thai Red Curry with Vegetables

INGREDIENTS

• 2½ cups brown jasmine rice or long-grain brown rice, rinsed
• 2 tablespoons olive oil
• 2 small white onions, diced
• pinch of salt, more to taste
• 2 tablespoon finely grated fresh ginger or ½ teaspoon powdered ginger
• 3 cloves garlic, pressed or minced
• 2 bell peppers (any color), sliced into thin 2-inch long strips
• 1 zucchini, sliced into 1/2 coins
• 1 cup carrots, peeled and sliced on the diagonal into ¼-inch thick rounds
• 3 potatoes (diced and boiled)
• ¼ cup (or more) Thai red curry paste
• or 1 1/2 tbsp curry powder mixed with equal parts water, oil, and tomato paste
• 2 cans regular coconut milk (maybe use one can)
• 1½  cup water (if too thick)
• 3 cups spinach
• 3 teaspoons brown sugar
• 1½ tablespoon tamari or soy sauce
• 1 tablespoon rice vinegar
• Garnishes/sides: handful of chopped fresh basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce
• Tofu and/or Chicken

INSTRUCTIONS

1. Make rice in rice cooker
2. Boil potatoes
3. To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add a tablespoon of oil. Add the onion and a sprinkle of salt and cook until the onion has softened and is turning translucent, about 5 minutes, stirring often. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
4. Add the peppers, carrots, zucchini and potatoes. Cook until they are fork-tender, 5 minutes (or more), stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
5. While that is cooking, cook (panfry) the tofu and/or chicken on the side.
6. Add the coconut milk, water, spinach and sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the vegetables have softened to your liking, about 5 to 10 minutes, stirring occasionally.
7. Meanwhile, add some sauce to tofu and/or chicken so it can start marinating while the curry cooks.  
8. Remove the pot from the heat and season with rice vinegar and soy sauce. Add salt (I added ½ teaspoon for optimal flavor), to taste. If the curry needs a little more punch, add 1 teaspoon more rice vinegar. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you'd like. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.