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Thai Green Curry with Spring Vegetables

Thai Green Curry with Spring Vegetables

cookieandkate.com

  • 45 min
  • Serves 2
Curry
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1 cup brown basmati rice, rinsed
2 tsp coconut oil or olive oil
1 small white onion, diced
1 tbsp finely chopped fresh ginger, peeled and chopped, about a 1-inch nub of ginger
2 cloves garlic, finely chopped
Pinch of salt
½ bunch asparagus, tough ends removed and sliced into 2-inch long pieces, to yield about 2 cups prepared asparagus
3 carrots, peeled and sliced on the diagonal into ¼-inch wide rounds, to yield about 1 cup sliced carrots
2 tbsp Thai green curry paste
14 oz coconut milk, I used full-fat coconut milk for a richer curry
½ cup water
1½ tsp coconut sugar or turbinado sugar or brown sugar, raw
2 cups packed baby spinach, roughly chopped
1½ tsp rice vinegar or fresh lime juice
1½ tsp soy sauce, I used reduced-sodium tamari
Garnishes: handful of chopped fresh cilantro and red pepper flakes, to taste

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