30-Minute Thai Ginger Coconut Curry with Cauliflower Rice

Craving a creamy, flavorful curry but short on time? This Thai-inspired ginger curry comes together in just 30 minutes, making it the perfect weeknight dinner. Green beans and bell pepper simmer in a luscious coconut sauce infused with fresh ginger, sweet Thai chili sauce and a squeeze of lime.

Once the veggies are tender and the sauce has thickened, spoon everything over zesty cauliflower “rice” and top with fresh cilantro and crunchy peanuts. It’s a game-changing meal that’s both satisfying and wholesome.

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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

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

12 ounce Cauliflower RiceView 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

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim the green beans and cut into 1-inch pieces. Seed and dice the bell pepper into ½-inch pieces. Peel and mince the ginger. Peel and finely dice the shallot. Zest and juice the lime. Roughly chop the cilantro. Roughly chop the peanuts.
2. In a small bowl, combine the veggie stock concentrate with ½ cup warm water and stir to dissolve. Set aside.
3. Heat 2 teaspoons cooking oil in a large nonstick skillet over medium-high heat. Add the cauliflower rice and cook, stirring occasionally, until lightly browned and tender, about 4-5 minutes. Season with salt and pepper to taste. Remove from skillet and set aside.
4. In the same skillet, heat 1 tablespoon butter and 1 teaspoon cooking oil over medium-high heat. Add the shallot and ginger; cook until softened, about 1 minute. Add the green beans and bell pepper; cook for 2-3 minutes, until slightly tender.
5. Stir in the curry powder and cook for 30 seconds until fragrant. Pour in the coconut milk, prepared veggie stock, sweet Thai chili sauce and 1 teaspoon sugar. Bring to a simmer and cook until the sauce thickens slightly and vegetables are tender, about 5-7 minutes. Season with salt, pepper and lime juice to taste.
6. Divide the cauliflower rice between bowls. Spoon the curry over the top. Garnish with chopped cilantro and peanuts. Serve with lime wedges if desired.

Recipe Tips

FAQ

Can I use regular rice instead of cauliflower rice?

Yes, simply substitute cooked jasmine or brown rice. Adjust cooking time accordingly.

Is this recipe dairy-free?

The recipe includes butter, but you can substitute with coconut oil or a plant-based butter to make it dairy-free.

Can I add protein like chicken or tofu?

Absolutely! Add cooked chicken or pan-seared tofu when you add the vegetables for a heartier meal.