Corn Salad with Chile and Lime
Thai Green Curry With Spring Vegetables
This Thai green curry is packed full of spring vegetables.
1 Tbsp coconut oil
1 13.5 oz can of coconut milk
3 garlic cloves, finely diced
1 inch of fresh ginger, finely diced
1 small yellow onion, diced
1 medium eggplant, cubed
3 carrots, peeled and cut into half moons
2 cups packed baby spinach, roughly chopped
2 tbps Thai green curry paste
1 tbsp rice vinegar
1 tbsp fresh lime juice
Fresh Thai basil leaves for garnish, you can substitute with regular basil if that's all you have
1 ½ teaspoons soy sauce
1 ½ teaspoons coconut sugar or turbinado (raw) sugar or brown sugar
Pinch of red pepper flakes for garnish, optinal for extra heat
Pinch of salt
- Warm a large skillet with deep sides over medium heat. Once it’s hot, add a couple of teaspoons of oil. Cook the onion, ginger, and garlic with a sprinkle of salt for about 5 minutes, stirring often. Add the eggplant 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 Thai basil and serve with rice.
If you want to add some extra protein to this recipe some tofu or shrimp would be a great addition!
This dish would pair well with white wine.
Buy these ingredients for Curbside Pickup at the Co-op:
Yield: 4 servings