Vegan Thai Coconut Ginger Curry

Name: Vegan Thai Coconut Ginger Curry with Bell Pepper, Green Beans, Peanuts & Lime Rice
Yield: 2 servings
Cuisine: Thai
Ingredients: 1/2 cup Rice; 1 Bell Pepper; 6 oz Green Beans; 1 unit Shallot; 1 Ginger; 1 Lime; 1/4 oz Cilantro; 1 tbsp Curry Powder; 1 Milk; 1 oz Sweet Thai Chili Sauce; 1 Egg; 1/2 oz Peanuts; Salt; 4 tsp Cooking Oil; 1 tsp Granulated Sugar

with Bell Pepper, Green Beans, Peanuts & Lime Rice

By Recipe0 System

If your craving for a creamy, flavorful curry just can’t wait, you’re in luck: This version comes together in just 30 minutes. Green beans and bell pepper simmer in a coconut curry spiked with ginger, spicy-sweet Thai chili sauce, and lime juice. Once the veggies are tender and the sauce is thickened, it’s time to spoon everything over zesty jasmine rice and sprinkle with fresh cilantro and crunchy peanuts. Talk about a game-changing dinner!

Thai

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1/2 cup Rice
1 Bell Pepper
6 oz Green Beans
1 unit Shallot
1 Ginger
1 Lime
1/4 oz Cilantro
1 tbsp Curry Powder
1 Milk
1 oz Sweet Thai Chili Sauce
1 Egg
1/2 oz Peanuts
Salt
4 tsp Cooking Oil
1 tsp Granulated Sugar

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

In a small pot, combine rice, 3⁄4 cup water (11⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.
2

While rice cooks, wash and dry produce.

Core, deseed, and dice bell pepper into 1⁄2-inch pieces. Trim green beans if necessary; cut crosswise into 1-inch pieces. Halve, peel, and mince shallot. Peel and grate or mince ginger. Zest and quarter lime. Finely chop cilantro.
3

Heat a large drizzle of oil in a medium pan over medium-high heat (use a large pan for 4 servings). Add bell pepper, green beans, and a big pinch of salt. Cook, stirring occasionally, until veggies are slightly softened and lightly charred, 4-6 minutes.
4

Add another large drizzle of oil to pan with veggies; stir in shallot, ginger, and half the curry powder (all for 4 servings). Cook, stirring constantly, until fragrant, 1 minute.

Add coconut milk. (TIP: Thoroughly shake coconut milk in container before opening.) Stir in chili sauce, stock concentrate, juice from half the lime, and 1 tsp sugar (2 tsp for 4). Bring to a simmer, then reduce heat to medium low.
5

Simmer curry until sauce has thickened and veggies are tender, 4-6 minutes.

Stir in half the cilantro. Taste and season with salt and more lime juice if desired. Turn off heat.
6

Roughly chop peanuts.

Fluff rice with a fork; stir in lime zest.

Divide rice between shallow bowls or plates and top with curry. Garnish with peanuts and remaining cilantro. Serve with any remaining lime wedges on the side.

From the same drawer

Related Recipes

Beef Bulgogi Bowls

medium

Jimmy O. Yang’s Pork Meatball Curry over Rice

medium

Sweet Thai Chili Chicken

medium

Chicken & Curry-Spiced Chickpea Wraps

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.