Name: Thai Green Curry with Spring Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 to 4 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; 1/2 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 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 for a richer curry); 1/2 cup water; 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 or fresh lime juice; 1 1/2 teaspoons soy sauce** (I used reduced-sodium tamari); Garnishes: handful of chopped fresh cilantro and red pepper flakes, to taste