Thai Green Curry with Spring Vegetables

INGREDIENTS

1/2

bunch Asparagus

2 cups

Baby spinach, packed

Carrots

2 cloves

Garlic

1 tbsp

Ginger, fresh

White onion, small

1 can

Coconut milk

2 tbsp

Thai green curry paste

1 1/2 tsp

Rice vinegar or fresh lime juice

1 1/2 tsp

Soy sauce** (i used reduced-sodium tamari)

1 cup

Basmati rice, brown

1 pinch

Salt

2 tsp

Coconut oil or olive oil

1/2 cup

Water

1 1/2 teaspoons coconut sugar or turbinado (raw) sugar or brown sugar