How To Make Thai Green Curry with Spring Vegetables
End your day with a creamy Thai green curry for dinner. This dish consists of asparagus, carrots, and spinach in rich green coconut sauce.
Serves:
Ingredients
- 1cupbrown basmati ricerinsed
- 2tspcoconut oilor olive oil
- 1white onionsmall, diced
- 1tbspfresh gingerfinely chopped
- 2garlic clovesfinely chopped
- salt
- ½bunchasparagustough ends removed and sliced into 2-inch long pieces
- 3carrotspeeled and sliced on the diagonal into ¼-inch wide rounds
- 2tbspThai green curry paste
- 14ozcoconut milk
- ½cupwater
- 1½tspcoconut sugaror turbinado (raw) sugar or brown sugar
- 2cupspacked baby spinachroughly chopped
- 1½tsprice vinegaror fresh lime juice
- 1½tspsoy sauce
- a handful of chopped fresh cilantrofor garnish
- red pepper flakesto taste
Instructions
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Bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow.
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Remove from heat, drain the rice, and return the rice to the pot.
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Cover and let the rice rest for 10 minutes or longer, until ready to serve.
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Warm a large skillet with deep sides over medium heat. Once it’s hot, add a couple of teaspoons of oil.
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Cook the onion, ginger, and garlic with a sprinkle of salt for about 5 minutes, stirring often. Add the asparagus and carrots and cook for 3 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
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Pour the coconut milk into the pan, along with water and sugar. Bring the mixture to a simmer. Reduce heat as necessary to maintain a gentle simmer and cook for about 5 to 10 minutes until the carrots and asparagus are tender and cooked through.
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Once the vegetables are done cooking, stir the spinach into the mixture and cook for about 30 seconds until the spinach has wilted.
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Remove the curry from heat and season with rice vinegar and soy sauce. Add salt and red pepper flakes (optional), to taste.
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Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes.
Nutrition
- Calories: 444.54kcal
- Fat: 25.44g
- Saturated Fat: 21.09g
- Monounsaturated Fat: 1.75g
- Polyunsaturated Fat: 0.99g
- Carbohydrates: 50.92g
- Fiber: 4.62g
- Sugar: 6.12g
- Protein: 7.95g
- Cholesterol: 0.74mg
- Sodium: 711.65mg
- Calcium: 76.11mg
- Potassium: 682.89mg
- Iron: 5.36mg
- Vitamin A: 429.60µg
- Vitamin C: 11.63mg
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