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.
- Preparing Time: 45 minutes
- Total Time: 45 minutes
- Served Person: 2
spring
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 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
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.
Step-by-step
- Rinse the rice and add it to a large pot of boiling water. Cook for 30 minutes, or until the rice is tender.
- Heat the oil in a large skillet over medium heat. Add the onion, ginger, and garlic and cook until softened.
- Add the asparagus and carrots to the skillet and cook for 3 minutes. Stir in the curry paste and cook for 2 minutes.
- Pour the coconut milk into the skillet along with the water and sugar. Bring to a simmer and cook until the vegetables are tender.
- Stir in the spinach and cook until wilted.
- Season the curry with rice vinegar and soy sauce to taste. Serve over rice and garnish with cilantro and red pepper flakes.
