Recipe Image

Thai Green Curry with Spring Vegetables

Full recipe at cookieandkate.com

  • 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

Overview

Prep Time:
15 m
Cook Time:
30 m
Total Time:
45 m

Cuisine

Thai

Occasion

Spring

Made with ❤️ in Co. Wicklow, Ireland 🇮🇪

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