Vegan Thai Coconut Ginger Curry
with Bell Pepper, Green Beans, Peanuts & Lime Rice
- Tree Nuts
- Peanuts
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 a game-changing dinner!
Ingredients
½ cup
Jasmine Rice
1 unit
Green 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)
Not included in your delivery
Salt
4 teaspoon
Cooking Oil
1 teaspoon
Sugar
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine rice, 3⁄4 cup water (11⁄2 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 1⁄2-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.
• 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.
• Roughly chop peanuts. • Fluff 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.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The coconut-ginger curry sauce is rich and satisfying, with a sweet-and-spicy balance that wins over even reluctant curry eaters 🍲. Some found it a touch sweet; reduce or skip the added sugar if you prefer a more savory profile.
- Ease of prep: The recipe comes together quickly once everything is chopped, but the knife work — mincing shallot, grating ginger, zesting lime — takes longer than the stated 10 minutes for many cooks.
- Suggestions: Add tofu, shrimp, chicken, or chickpeas for a more filling meal, as many felt the dish needed a protein. Several also preferred a red or orange bell pepper over green for a sweeter flavor and more appealing color.
- Leftovers: The curry reheats well the next day, though a few noted it was not quite as vibrant as freshly made.
- Portions: Rice portions ran short for many customers — consider supplementing with an extra quarter-cup per serving so the sauce-to-rice ratio feels balanced.
Reviews from our home cooks
This was a very tasty curry! I loved all the lime flavor added to the rice and curry. The curry was rich, creamy, and full of spices. I just wished there was more! I thought the portion size was skimpy compared to other meals. As it was only veggies it wasn't filling for me either. I think this could benefit from having tofu added to bulk it up and make it a more filling meal.
I liked the flavors of the coconut milk, ginger rice, lime zest and juice, and peanuts. It took me longer than 10 minutes to prep. I spent 39 minutes chopping vegetables. However, the cooking time took 23 minutes, a bit shorter than what the recipe card said (30 minutes). It was easy to make.
Absolutely delicious! Wow!! Creamy and terrificly spiced curry sauce. Veggies are crisp yet tender and the peanuts give a nice crunch. My husband doesn't like green beans that much but he loved this and rates it 5 stars!
Delicious curry! I never liked curry but this dish made me change my mind. It was easy to make and very satisfying! I love ginger and I used it all, along with list of lime.
This was among my favorite of all the vegetarian recipes I've received so far. I love all the flavors in the curry spice blend, and the combination of vegetables was well thought out. I would make this again for sure!
The vegan Thai ginger curry is spicy and delicious! I loved it, and now I know to order 4 servings so I can have leftovers. It's better than takeout.
This is always a good choice! I really like the ginger curry sauce! Feels like authentic thai curry in the comfort of my own home! One other vegetable would be nice, maybe mushrooms. There should be an option to add tofu or shrimp as a protein as well.
Overall this curry was really good. The texture of the rice turned out just right, and most of the flavors worked really well together. The peanuts on top, as well as the lime flavor really improved things. The one thing that threw me off was the inclusion of green beans. Don't get me wrong, I like green beans, but they didn't belong in this curry. The flavor of them was just too strange.
All your curry meals are very good. Since this was a vegan meal it needed one more vegetable like a sweet potato or squash. Also, y'all quit skimping on the ginger. It always comes shriveled and I can either not use it or get very little ginger.
Really delicious. However, please always include 2-3 green Thai chilies with curry dishes. The sweet curry base needs the fresh chilli pepper to kick it up.
