Thai Green Curry with Spring Vegetables

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Onions

  Raw

  1 small or 70g

• Ginger root

  Raw

  1 tsp or 2g

• Garlic

  Raw

  2 cloves, minced or 6g

• Salt

  Table

  1 dash or 0.4g

• Asparagus

  Raw

  2 cup or 268g

• Carrots

  Raw

  1 cup strips or slices or 122g

• Curry paste

  2 tbsp or 30g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  2 cup or 452g

• Water

  Plain, clean water

  ½ cup or 118g

• Brown sugar

  1 ½ tsp unpacked or 5g

• Spinach

  Raw

  2 cup or 60g

• Rice wine vinegar

  1 ½ tsp or 8g

• Soy sauce

  Made from soy (tamari)

  1 ½ tsp or 9g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

Directions

1. Prepare the rice according to package instructions.
2. Heat a large skillet over medium heat. Add olive oil and cook the onion, ginger, and garlic with a pinch of salt for about 5 minutes, stirring often.
3. Add asparagus and carrots, cooking for 3 more minutes. Stir in the green curry paste and cook for 2 minutes.
4. Pour in the coconut milk, water, and sugar. Bring to a simmer, reducing heat to maintain a gentle simmer. Cook until carrots and asparagus are tender, about 5 to 10 minutes.
5. Stir in the spinach and cook until wilted, about 30 seconds. Remove from heat and season with rice vinegar, soy sauce, and salt to taste.
6. Serve the curry over rice, garnished with freshly chopped cilantro and crushed red pepper flakes.