Thai Ginger Curry
with Creamy Coconut Veggies, Peanuts & Lime Rice
- Tree Nuts
- Peanuts
- Milk
If your craving for 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 it with fresh cilantro and crunchy peanuts. Talk about game-changing dinner!
Ingredients
1 unit
Veggie Stock Concentrate
6 ounce
Green Beans
1 ounce
Sweet Thai Chili Sauce
½ cup
Jasmine Rice
1 tablespoon
Curry Powder
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 unit
Lime
1 unit
Bell Pepper
¼ ounce
Cilantro
1 thumb
Ginger
1 unit
Shallot
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine rice, ¾ cup water (1½ 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.
• While rice cooks, wash and dry produce. • Core, deseed, and dice bell pepper into ½-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.
• 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 occasionally, until veggies are slightly softened and lightly charred, 4-6 minutes.
• 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, 1 minute. • Shake coconut milk in container before opening; add ½ cup coconut milk (1 cup for 4) to pan (be sure to measure; we sent more). 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.
• 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.
• Roughly chop peanuts. • Fluff rice with a fork; stir in lime zest and 1 TBSP butter (2 TBSP for 4 servings). • 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious, complex flavors; some found it mild and added extra spices for more depth 🌶️.
- Ease of prep: Quick and easy for most, though some noted longer prep time due to vegetable chopping.
- Suggestions: Consider adding protein like chicken or shrimp; some prefer more sauce and coconut milk for a richer curry.
- Portions: Several mentioned small portion sizes, especially for rice; adding extra vegetables helped make it more filling.
- Vegetables: While many enjoyed the veggie mix, some found green beans an odd choice; fresher produce desired.
Reviews from our home cooks
Yum! I really loved the flavors in this dish - the lime with coconut, sweet chili sauce, cilantro and peanuts was just amazing. Not too spicy, even for a Norwegian like me. The veggie stock was missing in our package, so we had to substitute chicken stock we had on hand, making our version not vegetarian.
Great flavor combination, relatively easy to make. Love the ginger, coconut, cilantro, shrimp, green beans, red pepper and peanuts in curry. It all works together. Did not even notice that the cauliflower rice was not plain rice. Will make again!
Okay, THIS CURRY is tasty! Some of the other curries aren't as good. Maybe it's the brand of coconut milk? I upgraded with shrimp, cooked them first, added the veg quickly rather than waiting, then added the ginger and shallot (yum!) I added the curry powder, then the coconut milk and the other liquid ingredients. The rice finished a little ahead so I was able to serve immediately after finishing. Oh, I forgot to zest the lime and I left out the sugar. Just as good reheated!
Thai curry is one of my favorite dishes in life, so I was skeptical about the ingredients, but it came out with so much flavor that I am happy to eat it. The lime rice was a new twist, but overall this was a good light curry.
The best HF curry dish in my opinion. The ginger gives the curry an extra zing, and the peanuts add a little crunch. The most distinguished flavor of the HF curry dishes. One of my favorites and a hit with my roommate!
I absolutely LOVE curry! However, while there was a curry taste I was disappointed overall. DO NOT add any sugar to recipe....yuck! My family and I could taste it, and it was hard to ignore. And I only used 1 & 1/2 tsps, not the full 2! NO green beans, instead, next time I make this on my own, will be Tri-colored bell peps, onions, garlic, ginger, cilantro, maybe some bias cut carrots. I will use the lime zest , and juice...that really made flavors "pop" the coconut milk is a must, and will use. And the crunchy peanuts was perfect! But overall, the choice of veggies, the sugar in recipe, just didn't pass in this family. Maybe in future recipes, use a different variety of veggies. loved the sauce, seasonings!
I added thai basil fresh herbs, more crushed ginger and garlic ..as well as an eggplant which made lots more of the dish but then i also made some veggie rice - your meals for two are a bit small in serving sizes
Easy to prepare and tasty, but flavors of the end result were subdued relative to expectations for a Thai curry. This recipe is missing something to elevate the taste, but I'm not sure what.
Love the thai chili mixed with curry! Such a rich and wholesome dish. Would love to try this recipe with chicken added in served over spinach with corn tortillas on the side.
This dish is delicious. The coconut curry sauce is so creamy and tasty. My kids, who are 13 and 15, tried curry for the first time in this dish and both really enjoyed the flavors! Great dish!
