Creamy Coconut Thai Curry with Green Beans and Peanuts

This creamy coconut Thai curry is the perfect weeknight dinner when you’re craving something bold, comforting and fast. With tender green beans and sweet bell pepper simmered in a luscious coconut milk sauce spiced with ginger, curry powder and a kick of sweet Thai chili, every spoonful is a balance of creamy, spicy and tangy.

Served over fluffy jasmine rice infused with fresh lime, this dish gets a final flourish of fragrant Thai basil and crunchy peanuts. It’s a vibrant, satisfying meal that comes together in just 30 minutes-no takeout needed.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

0.5 ounce Thai BasilView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 0.5 cup jasmine rice, 1 cup water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes until tender. Remove from heat and keep covered.
2. Prep the vegetables: Trim and halve the green beans crosswise. Core and dice the bell pepper into ½-inch pieces. Peel and mince the ginger. Peel and thinly slice the shallot. Pick the Thai basil leaves from stems. Zest and juice the lime. Roughly chop the peanuts.
3. Sauté aromatics: In a large skillet or pot, heat a drizzle of oil over medium-high heat. Add the shallot and ginger; cook, stirring, for 1 minute until fragrant. Add the curry powder and cook for 30 seconds more.
4. Cook the vegetables: Add the green beans and bell pepper to the skillet. Cook, stirring occasionally, for 3-4 minutes until slightly tender.
5. Make the curry sauce: Pour in the coconut milk, veggie stock concentrate, sweet Thai chili sauce and ¼ cup water. Stir to combine. Bring to a simmer and cook for 5-7 minutes until the vegetables are tender and the sauce has thickened slightly. Season with salt and pepper to taste.
6. Finish the rice: Fluff the cooked rice with a fork. Stir in the lime zest and a squeeze of lime juice.
7. Serve: Divide the lime rice between bowls. Spoon the curry over the top. Garnish with Thai basil leaves and chopped peanuts. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use regular basil instead of Thai basil?

Yes, regular basil works, but Thai basil has a distinct anise-like flavor that complements the curry beautifully. If using regular basil, add it just before serving to preserve its freshness.

Is this recipe vegan?

Yes, this recipe is completely vegan as written. It uses coconut milk and vegetable stock, with no animal products.

Can I make this curry ahead of time?

Absolutely. The curry keeps well in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if needed. Cook the rice fresh for best texture.