This healthy, vegetarian Thai green curry is veggie packed with fresh broccoli, carrots and spinach! It’s full of flavor and simple enough for weeknight dinners. Feel free to substitute any fresh veggies, tofu or chicken you have on hand.
1 cup brown basmati rice, rinsed
1 tbsp olive oil
1 white onion, diced
Pinch of salt
½ bunch broccoli, diced
1 cup carrots, diced
2 tablespoons (1 pouch) RawSpiceBar's Thai Green Curry Paste
1 can (14 ounces) coconut milk
½ cup water
1 tsp brown sugar
2 cups baby spinach, chopped
Juice, 1 lime
Cilantro, limes, Sriracha, to garnish (optional)
1. Cook brown rice as per directions.
2. In large skillet, add oil. Add onions and stir until golden, 3-5 minutes. Add garlic, another 2-3 minutes. Add veggies and cook 3-4 minutes. Then add curry paste and salt to taste, another 2-3 minutes.
2. Add coconut milk, water, sugar and lime over medium high heat and bring to a simmer. Reduce heat to a gentle simmer and cook until vegetables are cooked through, 5-10 minutes. Stir in spinach and rice vinegar and cook another minute.
3. Season to taste with lime and garnish and serve in bowls over brown rice. Enjoy!