This is a delicious and filling all-vegetable curry but you can easily add a protein of your choosing, seasoned and cooked separately and then added at the end of cooking.
Slice spring onions to make 2 C. of white parts. Reserve the greens.
Open two 12 oz cans of Thai Coconut milk. Scoop out the solid “Cream” on the top and heat in a wok or Dutch oven.
Add 2-4 T. Thai red curry paste, depending on your tolerance for spiciness. Stir to combine with the coconut cream.
Add the onions and saute for 5 minutes, until they turn red and begin to soften. Add the rest of the coconut milk, bring to a boil, then simmer.
Cut 3-4 carrots into rounds or julienne strips. Add to the curry. Taste the broth and season with 2-3 T. Thai fish sauce or soy sauce.
Snap the tough bottoms off 1 bunch of asparagus, then cut the spears into 1 inch pieces
Shell peas to make 1 C., OR remove the strings from 1 C. of snap peas and cut in half.
Rinse 2 C. spinach or kale leaves and remove the stems. Chop roughly.
Chop cilantro to make 1/2 C.
Finely slice spring onion tops to make 1 C.
When the carrots are just tender, add the asparagus.
When the asparagus is just tender, add the peas, onion tops, and spinach/kale. Stir a few times to mix well, cook for 1 minute more, then shut off the heat.
Add the cilantro leaves and the juice of 1 lime. Season with salt and serve with rice.