Thai Green Curry with Spring Vegetables

Name: Thai Green Curry with Spring Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Thai, Asian
Ingredients: 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; 1/2 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 1/4-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); 1/2 cup water; 1 1/2 teaspoons coconut sugar or turbinado (raw) sugar or brown sugar; 2 cups packed baby spinach, roughly chopped; 1 1/2 teaspoons rice vinegar or fresh lime juice; 1 1/2 teaspoons soy sauce** (I used reduced-sodium tamari); Garnishes: handful of chopped fresh cilantro and red pepper flakes, to taste

Instructions

Prep:15minCook:30min

This healthy, vegetarian Thai green curry features fresh asparagus, carrots and spinach! It's full of flavor and simple enough for weeknight dinners. Feel free to substitute sliced snow peas for the asparagus if it's not in season where you live. Recipe yields two large servings (as shown) or four small servings.

Thai Green Curry with Spring Vegetables

Nutrition balance score

Ingredients

Instructions

Notes

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