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5 from 1 vote
Thai Green Curry with Summer Vegetables – Vegetarian
Author: Gay Van Beek for Canterbury Cottage Designs
  • 1 cup basmati rice prepared according to package directions
  • 1 onion diced
  • 1 tsp garlic powder
  • 1/4 tsp ginger powder or less to taste, my hubby does not like ginger so I use it sparingly
  • One bunch of asparagus tough ends cut off and cut into 2-3 inch pieces
  • 3 carrots peeled and sliced into bite-sized pieces
  • 2 Tablespoons Thai Green Curry Paste my favorite is this one, I am sure it is cheaper at the grocery store than on Amazon https://www.amazon.com/Thai-Kitchen-Gluten-Green-Curry/dp/B000SRMB16?th=1
  • 1 can 14 ouncecan coconut milk (you can use full fat or light – I used light
  • 3 cups packed baby spinach
  • 1 1/2 cups veggie broth
  • 4 teaspoons low sodium soy sauce or tamari
  • The juice of one lime
  • Chopped Cilantro green onions and red pepper flakes for garnishing
  1. Make the rice first according to package directions, set aside.
  2. In a large skillet, add a few tablespoons of the veggie broth. Saute onions, garlic and ginger for about 5 minutes. Add asparagus and carrots (or any other vegetables you are usinand saute for 5 more minutes. Add the curry paste (and to be honest I always use a bit more for more flavor). Cook for 2 minutes, stirring so it does not burn.
  3. Pour the coconut milk into the vegetable/curry mixture along with 1 1/2 cups broth. Add a pinch of red pepper flakes. Bring the mixture to a simmer, reduce heat but maintain a simmer, cook for about 10 minutes until the vegetables are tender.
  4. Once the vegetables are done, stir the spinach into the mixture and cook until wilted, about 1-2 minutes. Season with lime juice and soy sauce. Remove from heat.
  5. Put prepared rice in a bowl and add the curry mixture. Top with cilantro, green onions and a generous amount of red pepper flakes.
  6. Salt and pepper optional.