Name:

HF Thai Ginger Curry

Description

With creamy coconut veggies, peanuts, and lime rice.

Serves 2 or 4

Prep time 10 minutes

Cook time 30 minutes

Ingredients
1/2 Cup Jasmine Rice (1 Cup for 4 servings)
1 Bell pepper (2 for 4)
6 oz Green Beans (12 oz for 4)
1 Shallot (2 for 4)
1 Thumb Ginger (2 Thumbs for 4)
1 Lime (2 for 4)
1/4 oz Cilantro
1 TBSP Curry Powder
1/2 Cup Coconut Milk (1 Cup for 4)
1 oz Sweet Thai Chili Sauce (2 oz for 4)
1 tsp Veggie Stock Concentrate (2 tsp for 4)
1/2 oz Peanuts (2 oz for 4)

Instructions
1. Cook Rice
In a smaill pot, combine rice, 3/4 cup water (1 1/2 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 about 15-18 minutes.
Keep covered off heat until ready to serve.
2. Prep
While rice cooks, wash and dry produce.
Core, deseed, and dice pepper into 1/2 inch pices. Trim green beans if necessary; cut crosswise into 1 inch pieces. Halve, peel, and mince ginger. Zest and quarter lime. Finely chop cilantro.
3. Cook Veggies
Heat a 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 occassionally, until veggies are slightly softened and lightly charred, 4-6 minutes.
4. Start Curry
Add a drizzle of oil to pan with veggies, then stir in shallot, ginger, and half the curry powder (all for 4 servings). Cook stirring constantly until fragrant about 1 minute.
Shake coconut milk in container before opening; add 1/2 cup coconut milk (1 cup for 4) to pan. 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. Finish Curry
Simmer curry until sauce has thickend and veggies are tender anout 4-6 minutes.
Stir in half the cilantro. Tast and season with salt and more lime juice if desired. Turn off heat.
6. Finish and Serve
Roughly chop peanuts.
Fluff rice with a fork; stir in lime zest and 1 TBSP butter (2 TBSP for 4).
Divide rice betwee shallow bowls or plates and top with curry. Garnish with peanuts and remaining cilantro. Serve with any remaining lime wedges on the side.

Length

40

Calories

550

Servings

2

Date Created

Created By

Jade Smidt

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