- Serves: 4
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Tree nut-free
- Each serving
- 300 cal
- 13g fat (2.5g sat)
- 0mg chol
- 400mg sodium
- 42g carb
- 3g fiber
- 4g sugars
- 6g protein
Ingredients
- 3 tablespoons canola oil
- 3 cloves garlic, minced
- 2 tablespoons green curry paste
- 1 cup sliced shiitake mushrooms
- 1 cup chopped asparagus
- 2 tablespoons coconut milk
- 1 tablespoon sugar, or more as needed
- 1 cup fresh Thai or regular basil leaves
- 3 cups steamed jasmine rice, cooled
- 1 tablespoon tamari
- 1/4 teaspoon sea salt, or to taste
- 4 lime wedges
Directions
Heat oil in a skillet or a wok over high heat. Stir garlic until golden then add curry paste, mushrooms, asparagus, coconut milk, sugar and basil. Cook and stir all ingredients until asparagus is crisp-tender and sauce is simmering. Add jasmine rice, tamari and salt; stir heat through. Serve with lime wedges.
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