Curry pairs well with delicate spring vegetables like asparagus, not only because they share the same color, but for it's mild flavor. This dish comes together in under an hour and, even though there is no meat, the rice and plethora of veggies provides a very filling dinner.
Thai Green Curry with Spring VegetablesPrint Grocery List Print Recipe
- 1 cup brown basmati rice, rinsed
- 2 teaspoons coconut oil (you can also use extra-virgin 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 (you can find this in the Asian aisle of your grocery store)
- 1 can (14 ounces) coconut milk (I used full-fat coconut milk for a richer curry)
- ½ cup water
- 1½ teaspoons brown sugar
- 2 cups packed baby spinach, roughly chopped
- 1½ teaspoons fresh lime juice
- 1½ teaspoons soy sauce
- Garnishes: handful of chopped fresh cilantro and red pepper flakes, to taste
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.
Warm a large skillet, or wok, 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.
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.
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. I like an extra pow of heat, so I also drizzle my curry with a bit of chili oil.
Recipe from Cookie and Kate