Thai Green Curry

I had some Thai Curry at a local restaurant a few months ago and it was wonderful. It was packed with a ton of veggies and the sauce was both spicy and sweet. Here is my attempt to recreate it.

Nutrition Information (without rice):
Servings: 4
Calories per Serving: 166 Calories

Ingredients:
81g Red Onions - diced
59g Carrot - chopped into 2" sticks
105g Red Peppers - chopped into 2" sticks
54g Asparagus - chopped into 2" pieces
1 Can Lite Coconut Milk
1 Cup 1% Milk
1 Tbsp Brown Sugar
1/2 Tspn Green Curry Paste
1 Tbsp Canola Oil
1 Tspn Coconut Oil
2 Tspn Garlic Paste
2 Tspn Ginger Paste
1 Jalapeno - diced
1 Tspn Coriander Powder
1 Tspn Cumin
1 Tspn Turmeric
1 Tspn Madras Curry Powder
2 Tspn Salt
1/4 Cup Cilantro - chopped
1/2 Lime - cut into wedges

Directions:
Heat the canola oil in a pan. When the oil is hot, add the ginger and garlic paste.

Next, add the onions and jalapeno and sautee until the onions are golden brown.

Add the carrots, red peppers and asparagus to the pan.

When the veggies are almost cooked, add the spices - coriander, cumin, madras curry powder, turmeric and curry paste.

Sautee until the veggies and spices are well mixed and cooked.

Add the coconut milk and the regular milk and let the curry cook for 10 minutes until it thickens.

Add the brown sugar and salt and stir till mixed.

Turn off the heat and add the coconut oil and chopped cilantro for added flavor.

When serving the dish, squeeze a lime wedge.

You can serve this curry with 1 Cup of Cooked Jasmine Rice for an additional 200 Calories