3 servings; 513 mg sodium/per serving as made which includes 1 tsp soy sauce which adds about 200 mg per serving
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
3 carrots (126 mg sodium for entire recipe)
2 tablespoons Thai green curry paste (700 mg for entire recipe)
1 can (14 ounces) coconut milk
½ cup water
1 ½ teaspoons sugar/brown sugar
2 cups packed baby spinach, roughly chopped
1 ½ teaspoons rice vinegar or fresh lime juice
1 teaspoons soy sauce (add 614 mg for entire recipe)
Garnishes: handful of chopped fresh cilantro and red pepper flakes, to taste
Warm a large skillet with deep sides over medium heat. Once it’s hot, add a couple teaspoons of oil.
Cook the onion, ginger and garlic with a sprinkle of salt for about 5 minutes, stirring often.
Add the asparagus and carrots and cook for 3 more minutes, stirring occasionally.
Then add the curry paste and cook, stirring often, for 2 minutes.
Pour the coconut milk into the pan, along with ½ cup water and 1 ½ teaspoons sugar.
Bring the mixture to a simmer. Reduce heat as necessary to maintain a gentle simmer and cook until the carrots and asparagus are tender and cooked through, about 5 to 10 minutes.
Once the vegetables are done cooking, stir the spinach into the mixture and cook until the spinach has wilted, about 30 seconds.
Remove the curry from heat and season with rice vinegar and soy sauce. Add salt and red pepper flakes (optional), to taste.
https://cookieandkate.com/thai-green-curry-with-spring-vegetables/#tasty-recipes-23791-jump-target