Thai Green Curry with Spring Vegetables
View original ↗
Cookie and Kate · by Cookie and Kate★ 4.8

Thai Green Curry with Spring Vegetables

NUTRITION · PER SERVING45M COOK
CAL 49%·PRO 43%
CARBS 106G43% OF CAL
15G FIBER75G OTHER17G TOTAL SUGAR
FAT 58G53% OF CAL
46G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant Thai green curry with fresh asparagus, carrots, and spinach in coconut milk. A simple, flavorful vegetarian dinner with authentic Thai spices.

mainthaicurrydairy freeveganvegetarian
View the full recipe on Cookie and Kate →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 2
  • 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
PREP
15M
SODIUM
1025MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.