Thai Green Curry with Spring Vegetables
This Thai Green Curry with Spring Vegetables is a delicious and healthy dish that is perfect for a weeknight meal. The curry is made with a flavorful green curry paste, coconut milk, and fresh spring vegetables, and it is served over brown basmati rice.
This Thai Green Curry with Spring Vegetables is a delicious and healthy dish that is perfect for a weeknight meal. The curry is made with a flavorful green curry paste, coconut milk, and fresh spring vegetables, and it is served over brown basmati rice.
- 1/2 cup water
- pinch of salt
- 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 peeled and chopped)
- 2 cloves garlic finely chopped
- 1/2 bunch asparagus tough ends removed and sliced into 2-inch long pieces (to yield about 2 cups of 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)
- 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
- 1 1/2 teaspoons soy sauce* (i used reduced-sodium tamari)
- garnishes: handful of chopped fresh cilantro and red pepper flakes, to taste
- Carbohydrate 94.95798248625 g
- Cholesterol 0 mg
- Fat 3.19309713875 g
- Fiber 10.2306998689995 g
- Protein 12.88039754375 g
- Saturated Fat 0.65388404625 g
- Serving Size 1 1 Serving (464g)
- Sodium 175.913452314503 mg
- Sugar 84.7272826172505 g
- Trans Fat 0.3810742846875 g
- Calories 450 calories
Step-by-step
My family loves this Thai dish, and it’s also one of our favorite recipes to make when we have friends over. It’s relatively easy to make, and it’s always a crowd-pleaser. I love the combination of flavors in this dish. The green curry paste gives it a bit of a kick, but it’s not too spicy. The coconut milk adds a richness and creaminess, and the fresh spring vegetables add a brightness and freshness. I also love that this dish is relatively healthy. It’s low in fat and calories, and it’s packed with nutrients. I can feel good about feeding it to my family and friends.
