Coconut and Ginger Thai Curry with Spinach
This colorful take on Thai curry features pops of red and green from the cherry tomatoes and spinach. But the fresh spicy ginger—and golden color—is what most people remark on. Once you’ve got the hang of this recipe, go ahead and introduce different vegetables—zucchini, leeks, broccoli, and eggplant would work nicely here. Serve it as is, or over your favorite rice.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 6 garlic cloves, chopped
- 1½-inch piece (1½ tablespoons) fresh ginger, grated
- 1 small red or green bell pepper, chopped
- 1 small carrot, peeled, chopped
- 1 teaspoon salt, divided, plus more if needed
- 1 teaspoon freshly ground black pepper, divided, plus more if needed
- 4 teaspoons curry powder
- ¼ teaspoon red pepper flakes
- 1 (13.5-ounce) can light coconut milk
- 1 cup vegetable broth
- ½ cup halved cherry tomatoes
- 2 cups packed fresh spinach
Serving suggestion
3 to 4 cups cooked rice
Unsweetened dry coconut
½ to ¾ cup roasted slivered almonds
Instructions
- 1Heat the olive oil in a large pot over medium heat. Add the onion, garlic, ginger, peppers, carrots, ½ teaspoon of salt, and ½ teaspoon of black pepper, and cook, stirring often, until softened, 5 to 7 minutes.
- 2Add the curry powder, red pepper flakes, coconut milk, vegetable broth, and the remaining ½ teaspoon of salt and ½ teaspoon of black pepper. Decrease the heat slightly and cook, stirring often, for 10 minutes.
- 3Stir in the tomatoes and spinach and cook for another 5 minutes. Taste and season with salt and pepper as needed.
- 4Serve on bowls of rice topped with coconut flakes and a sprinkling of nuts.
Easy Ingredient Swaps
↔1 teaspoon ground ginger for the fresh grated ginger
↔Broccoli for the peppers and/or carrots
↔Cumin for the curry powder
↔1 cup snow peas for the spinach
↔Almond or cashew milk (unflavored, unsweetened) for the coconut milk
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