Thai Green Curry with Spring Vegetables
Cookie and Kate
Cookie and Kate
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Ingredients

  • 15 min
  • 30 min
  • 45 min
  • 4 servings
  • 1 cup brown basmati rice
  • 2 teaspoons coconut oil
  • 1 small white onion
  • 1 tablespoon finely chopped fresh ginger
  • 1- inch nub of ginger, peeled and chopped
  • 2 cloves garlic
  • ½ bunch asparagus
  • pieces
  • 2 cups prepared
  • 3 carrots
  • ¼- inch wide rounds
  • 1 cup sliced carrots
  • 1 can
  • 14 ounces
  • ½ cup water
  • 1½ teaspoons coconut sugar
  • 2 cups packed baby spinach
  • 1½ teaspoons rice vinegar
  • 1½ teaspoons soy sauce
  • ½ cup water
  • 1½ teaspoons sugar

Instructions

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