Thai Green Curry with Spring Vegetables

45 min Prep: 15 min Cook: 30 min
Serves: 2 Save

Ingredients (16)

  • 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

Directions

Learn how to make this recipe at Cookie and Kate

Mojito

This Cuban classic Mojito is a refreshing mix of crisp, white rum, sparkling soda water, fresh, zesty lime and fragrant mint leaves. Balancing the rum's smooth warmth with the lime's citrusy tang and the mint's cool, herbal notes, it promises to burst a tropical bliss!

Ingredients (5)

  • 2 oz. Captain Morgan White Rum
  • 0.75 oz. Lime Juice
  • 0.75 oz. Sugar Syrup
  • 2 oz. Soda Water
  • 10 Mint Leaves