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Thai Ginger Curry

Thai Ginger Curry

with Creamy Coconut Veggies, Cauliflower “Rice” & Peanuts

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If you're 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 has thickened, it’s time to spoon everything over zesty cauliflower “rice” and sprinkle on fresh cilantro and crunchy peanuts. Talk about a game-changing dinner!

Tags:VeggieCarb SmartCalorie Smart
Allergens:Tree NutsSoyPeanutsMilk

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

Total Time25 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

5.07 ounce

Coconut Milk

(ContainsTree Nuts)

1 ounce

Sweet Thai Chili Sauce

(ContainsSoy)

1 unit

Veggie Stock Concentrate

½ ounce

Peanuts

(ContainsPeanuts)

Not included in your delivery

5 teaspoon

Cooking Oil

1 teaspoon

Sugar

1 tablespoon

Butter

(ContainsMilk)

Kosher Salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories530 kcal
Fat35 g
Saturated Fat15 g
Carbohydrate46 g
Sugar25 g
Dietary Fiber10 g
Protein9 g
Cholesterol15 mg
Sodium840 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.
Utensils
Utensilsarrow down iconarrow down icon
Grater
Zester
Medium Pan
Large Pan
Instructionsarrow up iconarrow up icon
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1

• Wash and dry produce (except cauliflower rice). • 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.

2

• 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.

3

• While veggies cook, heat a drizzle of oil in a large pan over medium- high heat. Add cauliflower rice; season with ¾ tsp salt (1½ tsp for 4 servings). Cook until lightly browned, 3-4 minutes. • Stir in ¼ cup water (1⁄3 cup for 4); cook until cauliflower is tender, 3-4 minutes more. Turn off heat.

4

• Meanwhile, add a large 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. • 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. Stir in more lime juice if desired. Turn off heat.

6

• Roughly chop peanuts. • Stir lime zest and 1 TBSP butter (2 TBSP for 4 servings) into pan with cauliflower rice. • Divide cauliflower 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.