Thai Green Curry
2 tablespoons coconut or olive oil
1 small onion, chopped
1 inch fresh ginger, minced (I freeze mine and use a microplane)
3 cloves garlic, minced
DESIRED VEGGIES! (I used 1 bunch of asparagus, 3 medium carrots sliced on a diagonal, a handful of snap peas, a handful of string beans and two handfuls of fresh baby spinach).
3 tablespoons Thai green curry paste
1 can light coconut milk
Garnish: fresh cilantro and red pepper flakes
Add a few tablespoons of oil to a large skillet over medium heat. Add onion, ginger and garlic and saute for ~5 minutes. Add veggies (unless you are using spinach, which i would add right at the end) and saute for 4 more minutes. Add curry paste and cook for 2 minutes. Add coconut milk and simmer for 5 to 10 minutes, until veggies are donezo! Add in spinach and season with salt and pepper. Garnish with cilantro and red pepper flakes!