Red pepper flakes, Sriracha, or chili garlic sauce
Handful of freshly chopped basil or cilantro
To cook the rice, bring a large pot of water to boil. Add a bit of salt. Add the rice and cook on lower heat for 30 minutes. The water should be completely soaked up by the rice. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve.
To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil.
Add in your onion and a sprinkle of salt and cook, stirring often, until the onion has softened and turns translucent, around 5 minutes.
Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
Add in your bell peppers and carrots. Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally.
Next, add your curry paste into your skillet and cook, stirring often, for 2 minutes.
Add the coconut milk, and water, stirring to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers and carrots have softened to your liking, about 5 to 10 minutes, stirring occasionally.
Remove the pot from the heat. Add salt (I added ¼ teaspoon for optimal flavor), to taste. If the curry needs a little more punch, add ½ teaspoon more salt or lime juice.
Divide the 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.