Green Coconut Curry

Ingredients:

1 can coconut milk

1/2–1 can coconut cream

2 tbsp Green Curry paste

2 large carrots

1 bundle of asparagus

1 onion

1 bell pepper

1 cup frozen peas

1 tbsp ginger fresh or jar

1 tbsp garlic clove

1–2 tbsp brown sugar

2 cups baby or adult spinach

1 cup brown rice or favorite rice

1 lime

1 optional dash of soy sauce

Directions:

Start cooking the rice according to instructions.

Warm a large skillet and coat with desired oil.

Once hot, cook onion, garlic, and ginger for 5 minutes.

Add asparagus, carrots, bell pepper and continue cooking.

After a few minutes, add the curry paste and peas.

Then add the coconut milk and coconut cream along with the brown sugar. Reduce heat and simmer until carrots are tender.

Right before serving, stir in spinach leaves and the juice of one lime. Add an optional dash of soy sauce.

Serve warm with a little cup of brown rice.

Cooked and photoed here by Christine Henie