30-Minute Creamy Coconut Veggie Curry with Jasmine Rice and Peanuts

If you’re craving a creamy, flavorful curry that comes together in a flash, this is the recipe for you. In just 30 minutes, you can have a vibrant coconut curry loaded with tender green beans and bell pepper, spiked with fresh ginger, spicy-sweet chili sauce and a squeeze of lime. The sauce thickens beautifully as it simmers, creating a luscious coating for every bite.

Serve this aromatic curry over fluffy jasmine rice that’s been brightened with lime zest and butter. A sprinkle of fresh cilantro and crunchy peanuts adds the perfect finishing touch. It’s a satisfying, better-than-takeout dinner that’s sure to become a weeknight favorite.

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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

5.07 ounce 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, ¾ cup water (1½ 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 all produce. 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.
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, 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 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 a different type of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice. Adjust cooking time and water according to package directions.

Is this curry spicy?

The curry has a mild heat from the sweet Thai chili sauce. For more spice, add a pinch of cayenne or red pepper flakes.

Can I make this curry ahead of time?

Yes, the curry can be made a day in advance and reheated. Store it in an airtight container in the refrigerator. The rice is best made fresh, but leftovers can be reheated with a splash of water.