Thai Green Curry with Spring Vegetables

Thai Green Curry with Spring Vegetables
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Category: main dish

Ingredients

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 2 to 4 servings

1 cup brown basmati rice, rinsed
2 teaspoons coconut oil or olive oil
1 small white onion, diced
1 tablespoon finely chopped fresh ginger (about a 1-inch nub of ginger, peeled and chopped)
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 tablespoons Thai green curry paste*
1 can (14 ounces) coconut milk (I used full-fat coconut milk for a richer curry)
½ cup water
1½ teaspoons coconut sugar or turbinado (raw) sugar or brown sugar
2 cups packed baby spinach, roughly chopped
1½ teaspoons rice vinegar
1½ teaspoons soy sauce** (I used reduced-sodium tamari)
Garnishes: handful of chopped fresh cilantro and red pepper flakes, to taste

Preparation

Read full details on:
cookieandkate.com

Comments
Added 2 years ago by:
Rami Madi Rami Madi
     4,597 recipes
4 people cheffed this recipe
Sharon GormanEmma ForbesHungry MarthaRami Madi
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