Step 1

Prepare and cook the rice.

Step 2

While the rice is cooking, place a large saute pan or skillet over medium-low heat and add oil.

Step 3

Sweat the ginger, garlic, and onion with a touch of salt for about 3-4 minutes, or until the onion is slightly golden. Sweating is cooking under low heat as the ingredients release moisture or sweat. This helps bring out the flavor of these important ingredients.

Step 4

If using vegetables such as carrots, broccoli, bell peppers, or asparagus, add to the skillet and saute for 2-3 minutes.

Step 5

Add the curry paste and chilies (optional) and bring the heat up to medium. Stir frequently for 2 minutes.

Step 6

Pour the coconut milk (and optional broth) into the pan and bring the mixture to a simmer. Allow the vegetables to cook until tender for about 5-7 minutes.

Step 7

Once the vegetables are cooked, add tofu (optional) to warm, and add the spinach and stir into the mixture until the spinach has wilted.

Step 8

Remove the curry from heat.

Step 9

Season the curry with the aminos (tamari or soy sauce), lime juice, lemongrass (optional), and salt and pepper to taste.

Step 10

Serve over rice and add fresh herbs, pepper flakes, toasted nuts, and lime wedges as garnish

Step 11

Store leftovers in the refrigerator for up to 3-4 days or in the freezer for up to 3 weeks.