About this recipe

This healthy, vegetarian Thai green curry features fresh asparagus, carrots and spinach! It’s full of flavor and simple enough for weeknight dinners.

Instructions

1. 1

   Heat coconut oil in a large pot over ^[medium heat].

2. 2

   Add the onion and sauté until translucent, about 5 minutes.

3. 3

   Stir in the garlic and ginger and cook for 1 more minute.

4. 4

   Add the curry paste and cook for another minute to bloom the spices.

5. 5

   Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer.

6. 6

   Add the asparagus and carrots, cooking until tender, about 5-7 minutes.

7. 7

   Stir in the spinach until wilted, and season with salt and pepper to taste.

Notes

Feel free to substitute sliced snow peas for the asparagus if it’s not in season where you live.