Thai Green Curry with Vegetables & Lemongrass

I remember the first time I had Thai curry and I imagined I would hate it. I don't do great with spicy food, so I prepared to dislike it and move on. I was pleasantly surprised and I've only grown to adore Thai curries even more. 

Thai Green Curry with Vegetables & Lemongrass | Shiny Happy Bright

Thai curries can be relatively mild, they contain so many subtle flavors, and they make every vegetable taste great. I thought I'd like to do an all green Thai Green Curry - so I choose to feature: zucchini, asparagus, snow peas, and spinach. 

Thai Green Curry with Vegetables & Lemongrass | Shiny Happy Bright

This is a relatively quick meal - considering that there is some amount of chopping. It makes a good evening meal or a nice treat for lunch. I've found that the flavor is enhanced after a day of sitting in the fridge, but the spinach does look a little worse for the wear. 

Thai Green Curry with Vegetables & Lemongrass

Makes 4 servings | Prep Time: 15 minutes | Total Time: 40 minutes

Thai Green Curry
1 tbsp coconut oil
1 medium sized white onion, diced
2 stems lemongrass, chopped into 2 in. pieces
3 cloves garlic, minced
1 inch ginger, minced
1 bunch of asparagus, cut into 1 in. pieces
1 medium zucchini, diced
Handful of snow peas
1 can coconut milk
2 tsp rice vinegar
1 tbsp soy sauce
2 tbsp fresh squeezed lime juice
Salt, to taste

1 1/2 cups brown jasmine rice
2 1/4 cups water

Rinse the brown rice in warm water in a colander. For extra chewy rice, you can let it soak in water for 30 minutes before cooking. If you don't have time, skip this step and add the rice and water to a pot or rice cooker. If cooking on the stove, let it come to a boil, uncovered. Then cover the pot with a lid and let the rice simmer for 20 minutes. Let sit for 10 minutes before fluffing with a fork and serving. 

Meanwhile, heat a wok or dutch oven over medium heat. Add the coconut oil and let it warm up for one minute. Then add the onion, garlic, ginger, and lemongrass and let cook for 3 minutes, stirring often. Add the curry paste and cook for 1 minute, stirring constantly. Add in the asparagus, zucchini, and coconut milk and let cook for 5 minutes. Then add the snow peas and let cook for another 3 minutes, stirring occasionally. Test the firmness of the vegetables - if they are not tender enough, continue cooking for 2 to 5 more minutes. 

Remove curry from the heat and add vinegar, soy sauce, and lime juice. Serve with 1/2 cup of cooked rice. 

Adapted from: Cookie+Kate