Cook the Rice: Bring a large pot of water to a rolling boil. Add the rinsed brown basmati rice and cook uncovered for about 30 minutes, reducing heat slightly if needed to avoid overflowing. Once the rice is tender, drain it thoroughly, return it to the pot, cover, and let it rest for 10 minutes or more until ready to serve. This resting step allows the grains to finish steaming and stay fluffy.
Build the Flavor Base: Heat the coconut oil in a large, deep skillet over medium heat. Once the oil is shimmering, add the diced onion, minced ginger, and garlic along with a pinch of salt. Sauté for 5–6 minutes, stirring often, until the onion turns soft and translucent and the aromatics release their fragrance.
Sauté the Vegetables: Add the asparagus and carrots to the skillet. Cook for 3–4 minutes, stirring occasionally, until the veggies start to brighten in color but are still crisp. This step builds texture and prevents them from becoming too soft later in the cooking process.
Infuse with Curry Paste: Sprinkle in the Thai green curry paste and stir continuously for about 2 minutes. Allow the paste to coat the vegetables and cook slightly to deepen its flavor before adding any liquids.
Create the Curry Sauce: Pour in the coconut milk and ½ cup of water, then stir in the coconut sugar. Bring the mixture to a gentle simmer, adjusting the heat as needed to avoid boiling. Let the curry cook uncovered for 5–10 minutes, until the asparagus and carrots are tender yet still hold their shape, and the sauce has slightly thickened.
Add the Greens and Final Seasoning: Stir the chopped spinach into the curry and cook for about 30–40 seconds, just until wilted. Remove from heat and mix in the rice vinegar (or lime juice) and tamari for a tangy, savory finish. Taste and adjust seasoning with extra salt or a pinch of red pepper flakes for mild heat if desired.
Serve and Garnish: Spoon the warm rice into bowls and ladle the curry generously on top. Garnish each serving with freshly chopped cilantro and a light sprinkle of red pepper flakes. Serve immediately while hot.
