Thai Green Curry with Spring Vegetables

Since these enchiladas were such a hit from Cookie & Kate recently, I decided to try another one of her recipes this week, Thai Green Curry with Spring Vegetables.  With minimal chopping and measuring, this curry was super easy to put together and could be customized with whatever veggies you have on hand {though carrots and asparagus seemed an interesting choice, they actually tasted perfect and the suggested addition of the baked tofu really made the dish more filling}.  If you're looking for something easy and yummy for a Meatless Monday, give this one a try!

Thai Green Curry with Spring Vegetables

Ingredients

For Tofu {if using}

1-15oz block extra firm tofu

1 Tblsp olive oil

1 Tblsp soy sauce

1 Tblsp cornstarch

2 tsp coconut oil or olive oil

1 small onion, diced

1 Tblsp finely chopped ginger

2 cloves garlic, finely chopped

Pinch of salt

1/2 bunch asparagus, sliced into 2 inch long pieces {about 2 cups}

3-4 carrots, peeled and sliced into 1/4 inch wide rounds {about 1 cup}

2 Tblsp Thai green curry paste

1-14oz can full fat coconut milk

1/2 cup water

1 tsp coconut sugar or brown sugar

2 cups packed baby spinach

1 1/2 tsp soy sauce

1 1/2 tsp rice vinegar

Rice for serving

Cilantro for serving

Instructions

1. For tofu {if using}: Preheat oven to 400.  Drain all water out of tofu to get as dry as possible {I usually put a heavy pan on it for about an hour wrapped in towels to squeeze out as much liquid}.  Slice into small cubes.  Mix tofu with oil, soy sauce, and cornstarch.  Spread onto baking sheet lined with parchment paper and bake about 30 minutes, tossing halfway through, until done and crispy.

2. Warm large skillet over medium heat and add oil.  Cook onion, garlic, and ginger and sprinkle with salt for about 5 minutes, stirring often.  Add asparagus and carrots and cook 3 more minutes, stirring occasionally.  Add curry paste and cook, stirring often, for 2 more minutes.

3. Pour coconut milk into pan along with 1/2 cup water, sugar, and tofu {if using}.  Bring to simmer, then reduce heat to maintain gentle simmer and cook until veggies are tender and cooked through, about 5-10 minutes.

4. Once veggies are done cooking, stir in spinach and cook until spinach has wilted, about 30 seconds.  Remove from heat and season with rice vinegar and soy sauce.  Serve over rice topped with cilantro.

Serves 4

adapted from cookie & kate

xoxo,

stephanie marie