30-Minute Thai Coconut Curry with Jasmine Rice and Crunchy Peanuts

Craving a creamy, flavorful curry that comes together in a flash? This Thai-inspired coconut curry is your answer. With tender green beans and bell pepper simmered in a rich coconut sauce spiked with ginger, sweet chili and lime, every spoonful is a burst of savory-sweet goodness.

Serve it over zesty jasmine rice and finish with fresh cilantro and crunchy peanuts for texture. It’s a quick, satisfying dinner that feels like a takeout treat-but better.

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Ingredients

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 3/4 cup water (1 1/2 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.
2. 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.
3. 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.
4. 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 (shake can 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 and more lime juice if desired. Turn off heat.
6. 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 any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use brown rice instead of jasmine rice?

Yes, but you’ll need to adjust the cooking time and water ratio. Brown rice typically requires about 2 cups of water per cup of rice and takes 40-45 minutes to cook.

What can I substitute for coconut milk?

For a lighter option, you can use light coconut milk or even a blend of half coconut milk and half vegetable broth. The sauce will be less creamy but still flavorful.

Is this recipe vegan?

As written, it includes butter, so it’s not vegan. To make it vegan, substitute the butter with a plant-based alternative or omit it and add a little more oil to the rice.