Thai Green Curry with Spring Veg

Recipe from Cookie and Kate

I love Thai food and living in Switzerland means I can never have it.  There is just something about paying 25 CHF for a Pad Thai that I know only cost around 3 CHF to make.  Not to mention, it doesn’t taste nearly as great as the Pad Thai in the States.  Thank goodness for Cookie and Kate.  Quick, easy and healthy alternatives to going out!

 

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Thai Green Curry with Spring Vegetables

Prep time:  15 mins

 

Cook time:  30 mins

Total time:  45 mins

Serves: 2 to 4 servings
This healthy, vegetarian Thai green curry features fresh asparagus, carrots and spinach! It’s full of flavor and simple enough for weeknight dinners. Feel free to substitute sliced snow peas for the asparagus if it’s not in season where you live. Recipe yields two large servings (as shown) or four small servings.
INGREDIENTS
  • 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 of ginger, peeled and chopped)
  • 2 cloves garlic, finely chopped
  • Pinch of salt
  • ½ bunch asparagus, tough ends removed and sliced into 2-inch long pieces (to yield about 2 cups prepared asparagus)
  • 3 carrots, peeled and sliced on the diagonal into ¼-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 for a richer curry)
  • ½ cup water
  • 1½ teaspoons coconut sugar or turbinado (raw) sugar or brown sugar
  • 2 cups packed baby spinach, roughly chopped
  • 1½ teaspoons rice vinegar
  • 1½ teaspoons soy sauce** (I used reduced-sodium tamari)
  • Garnishes: handful of chopped fresh cilantro and red pepper flakes, to taste
INSTRUCTIONS
  1. To cook the rice, 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. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve.
  2. Warm a large skillet with deep sides over medium heat. Once it’s hot, add a couple teaspoons of oil. 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.
  3. Pour the coconut milk into the pan, along with ½ cup water and 1½ teaspoons sugar. Bring the mixture to a simmer. Reduce heat as necessary to maintain a gentle simmer and cook until the carrots and asparagus are tender and cooked through, about 5 to 10 minutes.
  4. Once the vegetables are done cooking, stir the spinach into the mixture and cook until the spinach has wilted, about 30 seconds. Remove the curry from heat and season with rice vinegar and soy sauce. Add salt and red pepper flakes (optional), to taste. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you’d like.

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