Thai Green Curry


Vegetables can be mixed and matched, based on what is on hand.  Serve over rice, cauliflower rice, or just by itself.

2 tsp coconut or olive oil
1 small white onion, thinly sliced
1 tbsp finely chopped or grated fresh ginger
2 cloves garlic, finely chopped
Pinch of salt
2 cup asparagus, tough ends removed and sliced into 2 inch pieces
3 carrots, peeled and diagonally sliced, about 1 cup
2 tbsp green curry paste
14 oz full-fat coconut milk
½ cup water
1½ tsp raw sugar (optional)
2 cups packed baby spinach, roughly chopped
1½ tsp rice vinegar
1½ tsp coconut amino sauce or soy sauce
Chopped fresh cilantro and red pepper flakes for garnish (optional)

Heat a wok or large skillet over medium heat; add the oil, then cook onion, ginger, and garlic with a sprinkle of salt for about 5 minutes, stirring often.  Add asparagus and carrots and cook for 3 more minutes, stirring occasionally.

Add the curry paste and cook stirring often, for 2 minutes.  Add the coconut milk, water, and sugar (if used).  Bring the mixture to a simmer and cook until carrots and asparagus are cooked through, about 5-10 minutes.  Stir the spinach into the mature and cook until wilted.  Remove the curry from the heat and stir in the vinegar and soy sauce.

 

 

 

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