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Thai Green Curry with Spring Vegetables

URL: https://cookieandkate.com/thai-green-curry-with-spring-vegetables/

Ingredients

The base

  • 1 cup brown basmati rice
  • 2 teaspoons coconut oil or olive oil
  • 1 small white onion, diced
  • 1 tablespoon fresh ginger, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 pinch salt

The vegetables

  • ½ bunch asparagus, sliced
  • 3 medium carrots, sliced
  • 2 cups baby spinach, roughly chopped

The sauce

  • 2 tablespoons Thai green curry paste
  • 1 can coconut milk (14 ounces)
  • ½ cup water
  • 1 ½ teaspoons coconut sugar or brown sugar
  • 1 ½ teaspoons rice vinegar or lime juice
  • 1 ½ teaspoons soy sauce

Garnishes

  • to taste fresh cilantro, chopped
  • to taste red pepper flakes

Instructions

  1. Cook the rice in boiling water for 30 minutes, then drain and let it rest.
  2. In a large skillet, heat oil and sauté onion, ginger, and garlic for about 5 minutes.
  3. Add asparagus and carrots, cooking for an additional 3 minutes.
  4. Stir in the curry paste and cook for 2 minutes.
  5. Pour in coconut milk, water, and sugar, then simmer until vegetables are tender.
  6. Add spinach and cook until wilted, then remove from heat.
  7. Season with rice vinegar and soy sauce, and adjust salt and spice to taste.
  8. Serve the curry over rice, garnished with cilantro and red pepper flakes.

Nutrition Facts (estimated)

Servings
2 to 4
Calories
300
Total fat
15g
Total carbohydrates
36g
Total protein
6g
Sodium
300mg
Cholesterol
0mg

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