Thai Green Curry with Spring Vegetables

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Ingredients

1 cup brown basmati rice, rinsed
2 teaspoons coconut oil or olive oil
1 small white onion, diced
1 tablespoon finely chopped fresh ginger (about a 1-inch nub of ginger, peeled and chopped)
2 cloves garlic, finely chopped
Pinch of salt
½ bunch asparagus, tough ends removed and sliced into 2-inch long pieces (to yield about 2 cups prepared asparagus)
3 carrots, peeled and sliced on the diagonal into ¼-inch wide rounds (to yield about 1 cup sliced carrots)
2 tablespoons Thai green curry paste*
1 can (14 ounces) coconut milk (I used full-fat coconut milk for a richer curry)
½ cup water
1 ½ teaspoons coconut sugar or turbinado (raw) sugar or brown sugar
2 cups packed baby spinach, roughly chopped
1 ½ teaspoons rice vinegar or fresh lime juice
1 ½ teaspoons soy sauce** (I used reduced-sodium tamari)
Garnishes: handful of chopped fresh cilantro and red pepper flakes, to taste

As published by Cookie and Kate.

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