Thai Green Curry with Vegetables
A vibrant, flavorful Thai green curry loaded with fresh spring vegetables simmered in creamy coconut milk, served alongside fiber-rich brown basmati rice. This vegetarian recipe is quick, wholesome, and perfect for a nutritious weeknight meal
Equipment
- 1 large deep skillet or sauté pan
- 1 medium saucepot (for rice)
- 1 Sharp Chef’s Knife
- Measuring Spoons (set)
- 1 wooden or silicone spoon
Ingredients
- 1 cup brown basmati rice rinsed well
- 2 teaspoons coconut oil or olive oil
- 1 small white onion finely diced
- 1 tablespoon fresh ginger peeled and minced
- 2 garlic cloves minced
- Pinch of salt
- ½ bunch asparagus trimmed and cut into 2-inch pieces (about 2 cups)
- 3 medium carrots peeled and sliced diagonally into ¼-inch rounds (about 1 cup)
- 2 tablespoons Thai green curry paste ensure vegetarian-friendly
- 1 14-ounce can full-fat coconut milk
- ½ cup water
- 1 ½ teaspoons coconut sugar or raw brown sugar
- 2 packed cups baby spinach roughly chopped
- 1 ½ teaspoons rice vinegar or freshly squeezed lime juice
- 1 ½ teaspoons soy sauce or tamari use gluten-free tamari if preferred
- Fresh cilantro chopped (for garnish)
- Red pepper flakes optional, for heat
Instructions
- Prepare the Brown Basmati Rice: Bring a large pot of water to a rolling boil. Add the rinsed brown basmati rice and let it cook uncovered for approximately 30 minutes, stirring occasionally to prevent sticking. Once tender, drain the rice thoroughly in a fine-mesh sieve. Return it to the pot, cover with the lid, and let it steam off the heat for at least 10 minutes. This resting step helps the rice finish cooking and become fluffy.
- Sauté Aromatics and Vegetables: Heat the coconut or olive oil in a large, deep skillet over medium heat. Add the diced onion, minced ginger, and garlic, along with a pinch of salt. Stir frequently, cooking until the onion softens and the mixture becomes fragrant—about 5 minutes. Next, toss in the asparagus and carrots, stirring occasionally, and cook for an additional 3 minutes to begin tenderizing the vegetables.
- Build the Curry Base: Add the Thai green curry paste to the skillet. Stir constantly for about 2 minutes to toast the paste lightly, enhancing its flavor and aroma. Pour in the coconut milk along with ½ cup of water and the coconut sugar. Stir well to combine and bring the mixture to a gentle simmer.
- Simmer Vegetables to Tenderness: Reduce the heat as needed to maintain a gentle simmer. Let the curry cook uncovered for 5 to 10 minutes, or until the carrots and asparagus are tender but still vibrant. Stir occasionally to prevent sticking and to blend flavors.
- Add Spinach and Final Seasoning: Stir in the chopped baby spinach and cook for about 30 seconds, just until it wilts. Remove the skillet from the heat, then season the curry with rice vinegar (or lime juice) and soy sauce to brighten the flavors. Adjust salt and add red pepper flakes if you prefer a bit of spice.
- Serve and Garnish: Spoon the steamed brown basmati rice into bowls and ladle the hot green curry over the top. Garnish generously with fresh cilantro and an extra sprinkle of red pepper flakes, if desired. Serve immediately and enjoy!
Notes
- Green Curry Paste: Choose a vegetarian-certified Thai green curry paste. Brands like Thai Kitchen usually fit this, but always double-check ingredients.
- Vegetable Substitutions: If asparagus is out of season, sliced snow peas make a fresh and crisp alternative. Feel free to add other spring vegetables as well.
- Gluten-Free Option: Use gluten-free tamari instead of soy sauce to keep this dish suitable for gluten-sensitive diets.
- Coconut Milk: For a lighter curry, use light coconut milk; for a richer texture, stick with full-fat.
- Rice Cooking Tip: If you prefer, you can cook the brown basmati rice in a rice cooker or Instant Pot for convenience and perfectly fluffy results.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in a microwave, adding a splash of water or coconut milk to loosen the curry if it thickens.
