Spring Coconut Curry

Adapt this recipe with seasonal vegetables to enjoy this comforting meal all year round!

Adapt this recipe with seasonal vegetables to enjoy this comforting meal all year round!

1

To make the coconut rice, place rinsed rice in a medium saucepan with ¾ can coconut milk and filtered water. Bring to a boil over medium heat. Reduce heat, add pinch of sea salt, cover, and cook for 20 mins on medium-low, until rice is tender and fragrant, and all the coconut milk is absorbed.
2

Warm a large pot over medium heat with a drizzle of avocado oil. Add onion and garlic powder with a sprinkle of salt for ~5 mins, stirring often. Next add green curry paste, ginger, and tamari and cook for 2-3 mins.
3

Add green beans, broccoli, and green peas and cook for 3 more mins, stirring occasionally.
4

Pour remaining coconut milk into pan, along with water and optional coconut sugar, and stir to combine. Bring mixture to a low boil over medium heat. Reduce heat to medium low and simmer for 8-10 mins, until veggies are tender and cooked through.
5

To serve, divide rice between bowls and top with green curry vegetables. Garnish with fresh herbs, sesame seeds, fresh squeezed lime, and sriracha. ⁣