Thai Ginger Curry
with Creamy Coconut Veggies, Cauliflower “Rice” & Peanuts
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.