Thai Ginger Curry
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Thai Ginger Curry

Thai Ginger Curry

with Creamy Coconut Veggies, Peanuts & Lime Rice

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!

Calorie Smart
Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes


serving amount

½ cup

Jasmine Rice

1 unit

Bell Pepper

6 ounce

Green Beans

1 unit


1 thumb


1 unit


¼ ounce


1 tablespoon

Curry Powder

1 unit

Coconut Milk

(Contains Tree Nuts)

1 ounce

Sweet Thai Chili Sauce

(Contains Soy)

1 unit

Veggie Stock Concentrate

½ ounce


(Contains Peanuts)

Not included in your delivery

2 teaspoon

Cooking Oil

1 teaspoon


1 tablespoon


(Contains Milk)



Nutrition Values

/ per serving
Calories550 kcal
Fat25 g
Saturated Fat13 g
Carbohydrate78 g
Sugar21 g
Dietary Fiber6 g
Protein7 g
Cholesterol15 mg
Sodium330 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Medium Pan


Cook Rice

• 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.

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 occasionally, until veggies are slightly softened and lightly charred, 4-6 minutes.

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, 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.

Finish Curry

• 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.

Finish & Serve

• 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.

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