This flavourful and easy to make vegetarian dish can prove to be an excellent everyday meal choice. Featuring some of the most nutritious spring vegetables, the recipe offers a perfect combination of great taste and a sense of satiation.
|TOTAL TIME||45 Minutes|
|PREP TIME||15 Minutes|
|COOK TIME||30 Minutes|
|SERVINGS||4 Small Servings or Two Large Servings|
- Brown basmati rice – 1 cup
- Coconut/Olive Oil – 2 teaspoons
- White Onion – 1 small
- Fresh ginger – 1-inch nub
- Garlic – 2 cloves
- Asparagus – ½ bunch
- Carrots – 3 no
- Thai green curry paste – 2 tbsp
- Coconut milk – 1 can/14 ounces
- Coconut Sugar/Brown sugar – 1 ½ teaspoon
- Packed baby spinach – 2 cups
- Rice vinegar/ fresh lime juice – 1 ½ teaspoon
- Soy Sauce – 1 ½ teaspoon
- Fresh cilantro & Red pepper flakes for garnishing
- Pinch of salt
- Water – ½ cup
How to Make It
Rinse the brown rice and keep it aside. Dice the onion and finely chop the ginger and garlic. Remove the tough ends of the asparagus and slice it into 2-inch long pieces. Peel the carrots and slice them on the diagonal into ¼ inch round pieces. Roughly chop the baby spinach. Bring a large pot of water to boil and heat a skillet with deep sides over medium flame.
Adding the rinsed rice to the boiling water and continue boiling it till the rice becomes soft. Drain the excess water and let the rice simmer on low heat for another 10 minutes.
Add the 2 tablespoons of oil to the skillet, followed by the onion, ginger, and garlic along with a pinch of salt. Let it cook for five minutes before adding the asparagus and carrots. Cook the vegetables for three more minutes with occasional stirring and then add the curry paste.
Cook for two more minutes before pouring coconut milk, water, and ½ teaspoon of sugar into the pan. Let the mixture simmer and cook until the vegetables are tender. Then add spinach into the mixture and cook until it becomes wilted. Switch off the heat and season the curry with rice vinegar and soy salt. Add salt and red pepper to taste before serving.
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Take a deep bowl and add rice to it, topping it with hot curry. Garnish the meal with a sprinkling of chopped cilantro and red pepper flaxes according to taste.
Tips and Tricks:
The following tips and tricks can help in enhancing its nutritional value and taste.
- Adding baked tofu to the curry can provide a healthy twist to the recipe while also enhancing its taste even further.
- In addition to the listed vegetables, adding any other available vegetables will provide the benefit of enhanced taste and nutrition.
Nutritional Facts and Rating:
Full of various vegetables and rice, the Thai Green Curry proves to be a truly delicious and fulfilling meal. The high nutrition content makes it a great choice health conscious people. Each 284g serving of the dish provides 360 calories along with 9 grams of protein, 45 grams of carbohydrates, 3 g fiber and 16 g fat.
This extremely simple and tasty dish not only fulfills the nutritional needs of the body but also satisfies the taste buds of the consumers. These facts are enough to justify a rating of 7.5 out of 10 for this sumptuous Thai Green Curry recipe.