February 2020
Thai Green Coconut Curry
creamy coconut and the warm zip of green curry make this dish one that you will revisit. When I first found this recipe I made it nearly once a week with some variations. This is a healthy vegetarian meal with fresh asparagus, carrots and spinach Snow peas or just fresh or frozen peas are a great addition. Fast and easily prepared, by the time the rice is finished cooking, so will the entree. Great Frogs Chilled Chardonnay is an excellent companion for this creamy green curry.
Prep time 15 min
Cook time 30 min
Total time 45 min
Servings 2 to 4
Prep
First wash and chop all veggies , cilantro, Thai basil, wash and 1/2 lime.
next, start the rice.
2 cups Brown Basmati or Jasmin Rice
3-1/2 cups cold water
place Rice and water, pinch of salt, in 3-4 qt pan. Bring to boil, reduce to simmer, cover until no more water is visible. remove from heat. let rest until needed.
Coconut Currry
1 small diced white onion
2 tsp coconut oil
1 TBSP finely chopped ginger, or grated
2 cloves garlic, minced
Pinch of salt
1 bunch asparagus, ends trimmed and cut into 2-inch long pieces
3-4 carrots, peeled sliced into 1/4” wide rounds, cut on the angle
1 Red bell pepper sliced into bite size pieces
1-2 TBLS Green Curry Paste, depending on how hot u like it
1 can Coconut milk, full fat makes a richer curry
1/2 cup water
1-1/2 tsp coconut sugar or raw turbinado sugar
2 cups baby spinach, roughly chopped
1-1/2 teaspoons rice vinegar
1-1/2 teaspoons soy sauce or coconut aminos.
handful of fresh Thai basil, optional but deliciously recommended
Garnish with chopped cilantro, green onion, red pepper flakes, squeeze of lime.
Instructions
wash and prepare all veggies, herbs, ect
prepare Rice
Warm large skillet with deep sides over medium heat. once hot, add coconut oil. cook onion, ginger and garlic with a sprinkle of salt. cook about 5 min, stir often. Then add asparagus and carrots and cook for 3 more min, stirring occasionally. then add curry paste, cook, stirring often for 2 min.
Pour conclut milk into pan, along with 1/2 cup water and 1-1/2 tsp sugar. Bring mixture to a simmer. Reduce heat as necessary to maintain a gentle simmer. Cook until carrots and asparagus are tender and cooked through, 5-10 min.
Stir in thai basil, then stir in spinach, cooking until spinach has wilted, about 30 sec- 1 min. Remove curry from heat and add vinegar and soy sauce (coconut aminos) add salt to taste.
Serve in bowl with rice and garnished with cilantro, squeeze of lime and red pepper flakes if desired.
NOte: this is a plant based dish, you may however easily add cooked chicken or even shrimp if you so desire.
Enjoy!!
credits: this recipe is an adaption to Thai Green Curry with Spring Vegetable by Cookie + Kate