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By cookieandkate.com
Thai Green Curry with Spring Vegetables
Instructions
Prep:15minCook:30min
This healthy, vegetarian Thai green curry features fresh asparagus, carrots and spinach! It's full of flavor and simple enough for weeknight dinners. Feel free to substitute sliced snow peas for the asparagus if it's not in season where you live. Recipe yields two large servings (as shown) or four small servings.
Updated at: Wed, 09 Oct 2024 02:09:19 GMT
Nutrition balance score
Unbalanced
Glycemic Index
52
Low
Glycemic Load
46
High
Nutrition per serving
Calories829.8 kcal (41%)
Total Fat50.9 g (73%)
Carbs88.1 g (34%)
Sugars10.7 g (12%)
Protein14.5 g (29%)
Sodium1172.8 mg (59%)
Fiber8.4 g (30%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1 cupbrown basmati rice
rinsed
2 teaspoonscoconut oil
or olive oil
1white onion
small, diced
1 tablespoonfresh ginger
finely chopped, about a 1 - inch nub of ginger, peeled and chopped
2cloves garlic
finely chopped
salt
0.5 bunchasparagus
tough ends removed and sliced into 2 - inch long pieces, to yield about 2 cups prepared asparagus
3carrots
peeled and sliced on the diagonal into 1/4 - inch wide rounds, to yield about 1 cup sliced carrots
2 tablespoonsthai green curry paste
1 x 14 ouncescan coconut milk
i used full - fat coconut milk for a richer curry
½ cupwater
1 ½ teaspoonscoconut sugar
or turbinado sugar or brown sugar
2 cupsbaby spinach
packed, roughly chopped
1 ½ teaspoonsrice vinegar
or fresh lime juice
1 ½ teaspoonssoy sauce
i used reduced - sodium tamari
fresh cilantro
garnishes, chopped
red pepper flakes
to taste
Instructions
View on cookieandkate.com
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Notes
32 liked
4 disliked
Delicious
Go-to
Easy
Makes leftovers
Fresh