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Ingredients
Scale
- 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)
- 2 cloves garlic, finely chopped
- Pinch of salt
- ½ bunch asparagus, sliced into 2-inch pieces (approx. 2 cups)
- 3 carrots, sliced diagonally into ¼-inch rounds (approx. 1 cup)
- 2 tablespoons Thai green curry paste
- 1 can (14 ounces) full-fat coconut milk
- ½ cup water
- 1 ½ teaspoons coconut sugar or turbinado sugar
- 2 cups packed baby spinach, roughly chopped
- 1 ½ teaspoons rice vinegar or fresh lime juice
- 1 ½ teaspoons reduced-sodium tamari (or soy sauce)
- Garnishes: chopped fresh cilantro and red pepper flakes
Instructions
- Rinse the brown basmati rice until water runs clear, then cook with water and salt in a pot until absorbed.
- In a skillet, heat coconut oil over medium heat, sauté diced onions until translucent.
- Add garlic and ginger; sauté until fragrant.
- Incorporate asparagus and carrots, cooking until they soften.
- Stir in green curry paste to coat vegetables.
- Pour in coconut milk and water; bring to a gentle simmer.
- Add coconut sugar and simmer for 5-10 minutes.
- Fold in spinach, lime juice, and tamari while stirring until spinach wilts.
- Taste and adjust seasoning as needed.
- Serve the curry over rice, garnished with cilantro and red pepper flakes.
Notes
Vegetable options can be customized based on preference.
Choose a high-quality green curry paste for enhanced flavor.
Using full-fat coconut milk offers a creamier texture.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Calories: 380
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg