Thai Ginger Shrimp Curry
with Creamy Coconut Veggies, Peanuts & Lime Rice
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 game-changing dinner!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Cauliflower Rice
1 unit
Bell Pepper
6 ounce
Green Beans
1 unit
Shallot
1 thumb
Ginger
1 unit
Lime
¼ ounce
Cilantro
1 tablespoon
Curry Powder
1 unit
Coconut Milk
(Contains Tree Nuts)
1 ounce
Sweet Thai Chili Sauce
1 unit
Veggie Stock Concentrate
½ ounce
Peanuts
(Contains Peanuts)
10 ounce
Shrimp
(Contains Shellfish)
Not included in your delivery
Salt
6 teaspoon
Cooking Oil
1 teaspoon
Sugar
1 tablespoon
Olive Oil
Nutrition Values
Utensils
Instructions
• Heat a drizzle of oil in a small pot over medium-high heat. Add cauliflower rice (no need to drain), and a big pinch of salt and pepper. Cook, stirring occasionally, until tender and any excess liquid has absorbed, 6-8 minutes. • Turn off heat; stir in 1 TBSP olive oil (2 TBSP for 4 servings). Keep covered off heat until ready to serve.
• While cauliflower 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.
Rinse shrimp under cold water. Pat shrimp or chicken dry with paper towels. Heat a drizzle of oil in a medium pan over medium-high heat. Add shrimp or chicken; cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• 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.
Use pan used for shrimp or chicken here.
• 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.
• 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.
Add shrimp or chicken along with half the cilantro.
• Roughly chop peanuts. • Fluff cauliflower 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.
Shrimp are fully cooked when internal temperature reaches 145°.
