View original recipe at cookieandkate.com
Thai Green Curry with Spring Vegetables
Thai Green Curry with Spring Vegetables includes brown basmati rice, coconut oil or olive oil, small white onion. Total time: 45 minutes. Serves 2.
Ingredients
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
1 ½ teaspoons coconut sugar or turbinado sugar or brown sugar, raw
2 cups packed baby spinach, roughly chopped
1 ½ teaspoons rice vinegar or fresh lime juice
1 ½ teaspoons soy sauce**, I used reduced-sodium tamari
Garnishes: handful of chopped fresh cilantro and red pepper flakes, to taste