Thai Green Curry with Spring Vegetables

Serves: 4

Rice

1 and 1/2 cup brown rice, rinsed, soaked overnight and drained
2 and 1/4 cup water (if rice is not soaked, 3 cups water)

In a medium pot, bring rice and water to a boil, then reduce the heat to low, simmer and partially cover with a lid, cooking until the rice is al dente, about 20 minutes. If the rice is not soaked, cook for 45 minutes. Divide the rice into 4 serving bowls.

Yields: ? cups cooked rice

Curry

1 tbsp coconut oil
1 cup white onion, chopped
1/8 tsp salt

1 tbsp ginger, finely grated
1 tsp garlic cloves, finely chopped

Heat oil in pan, add onion, salt and saute until the onion has softened, about 5 minutes in medium flame. Add ginger and garlic and cook for 30 seconds while stirring continuously.

1 bunch whole foods asparagus, tough ends removed and sliced into 2" long pieces, keep stems & tops separately
1 large carrot, chopped

1 small red bell pepper, chopped

1 small green bell pepper, chopped

1 bunch swiss chard, stems and greens, chopped and kept separately

Add asparagus, carrot, bell peppers, swiss chard stems and cook for 3 more minutes, stirring occasionally.

4 tbsp thai green curry paste

Add curry paste, cook, stirring often for 2 minute.

13.5 ounces can full fat coconut milk or 2 cups coconut milk
1 cup water
14 ounces Tofu, chopped

Add water, tofu, bring the mixture to a simmer and cook until the carrots and asparagus are tender and cooked through, about 5 minutes.

2 cups spinach, packed, roughly chopped / 1 bunch swiss chard leaves

1 cup water

Once the vegetables are done cooking, stir the spinach / swiss chard leaves, coconut milk, water into the mixture and cook until the spinach has wilted, about 5 minute.

1 tbsp fresh lime juice
1 and 1/2 tsp tamari
3/4 tsp salt
1/2 tsp red pepper flakes

Remove the curry from heat, season with lime juice, tamari, salt and red pepper flakes.

Garnish

cilantro, chopped

Divide the rice and curry into 4 serving bowls and garnish with cilantro.

Source: cookieandkate
Taste Note: Tastes AWESOME
Note: Once I made this with 2/3 cup of carrot (2 small carrots), 2/3 cup beans (18 beans), 2/3 cup red bell pepper (1/2 red bell pepper), 2/3 cup eggplant, 2/3 cup zucchini (about 1/2 zucchini).

Note: Once I made this with 1 bunch whole foods asparagus, 1 large carrot, 1 small red bell pepper, 1 green bell pepper, 1 bunch swiss chard