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Thai Green Curry with Spring Vegetables

Cookie and Kate
  • 45 minutes
  • Serves 4

INGREDIENTS

1 cup

brown basmati rice

2 tsp

olive oil

1 small

onion

1 tbsp

ginger

2 cloves

garlic

1 pinch

salt

1/2 bunch

asparagus

3

carrots

2 tbsp

thai curry paste

14 oz

coconut milk

1/2 cup

water

1 1/2 tsp

brown sugar

2 cups

baby spinach

1 1/2 tsp

lime juice

1 1/2 tsp

soy sauce

1 handful

garnishes: of cilantro and pepper flakes