Thai Curry

July 28, 2023

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

½ 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 ¼-inch wide rounds (to yield about 1 cup
sliced carrots)

2 tablespoons Thai green curry paste*

1 can (14 ounces) of coconut milk
½ cup water

1 ½ teaspoons coconut sugar or turbinado (raw) sugar or brown sugar

2 cups packed baby spinach, roughly chopped

1 ½ teaspoons rice vinegar or fresh lime juice

1 ½ teaspoons soy sauce

Garnishes: handful of chopped fresh cilantro and red pepper flakes, to taste.

To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling
for 30 minutes, reducing heat as necessary to prevent overflow.
Remove from heat, drain
the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until
you’re ready to serve.
Warm a large skillet with deep sides over medium heat. Once it’s hot, add a couple
teaspoons of oil. Cook the onion, ginger and garlic with a sprinkle of salt for about 5
minutes, stirring often. Add the asparagus and carrots and cook for 3 more minutes, stirring
occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
Pour the coconut milk into the pan, along with ½ cup water and 1 ½ teaspoons sugar. Bring
the mixture to a simmer. Reduce heat as necessary to maintain a gentle simmer and cook
until the carrots and asparagus are tender and cooked through, about 5 to 10 minutes.
Once the vegetables are done cooking, stir the spinach into the mixture and cook until the
spinach has wilted, about 30 seconds. Remove the curry from heat and season with rice
vinegar and soy sauce. Add salt and red pepper flakes (optional), to taste. Divide rice and
curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if
you’d like.