30-Minute Thai Ginger Coconut Curry with Jasmine Rice

This Thai ginger curry is a flavor-packed weeknight wonder that comes together in just 30 minutes. Tender green beans and bell pepper swim in a luscious coconut milk sauce infused with fresh ginger, curry powder and a touch of sweet Thai chili sauce for a gentle heat. A squeeze of lime brightens every bite, while crunchy peanuts and fresh cilantro add the perfect finishing texture.

Serve this vibrant curry over fluffy jasmine rice for a satisfying meal that tastes like takeout-but better. It’s naturally vegetarian, packed with veggies and sure to become a regular in your dinner rotation.

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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

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

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 1 cup water, 0.5 cup jasmine rice and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. While the rice cooks, prepare the vegetables: Trim the green beans and cut into 1-inch pieces. Seed and dice the bell pepper. Peel and mince the ginger. Peel and finely chop the shallot. Pick cilantro leaves from stems; roughly chop leaves.
3. In a large skillet or wok, heat 2 teaspoons cooking oil over medium-high heat. Add the shallot and ginger; cook, stirring, until fragrant, about 1 minute.
4. Add the green beans and bell pepper; cook, stirring occasionally, until slightly tender, about 4 minutes.
5. Stir in 1 tablespoon curry powder and cook for 30 seconds until fragrant.
6. Add the coconut milk, 1 unit veggie stock concentrate, 1 ounce sweet Thai chili sauce, 1 teaspoon sugar and 1/2 cup water. Stir to combine. Bring to a simmer and cook until the sauce thickens slightly and vegetables are tender, about 5 minutes.
7. While the curry simmers, zest and juice the lime. Roughly chop the peanuts.
8. Once the rice is done, stir in 1 tablespoon butter and the lime zest. Season with salt to taste.
9. Spoon the lime rice onto plates. Top with the curry. Squeeze lime juice over the top. Garnish with cilantro and chopped peanuts. Serve immediately.

Recipe Tips

FAQ

Can I use brown rice instead of jasmine rice?

Yes, but adjust the cooking time and water ratio according to the package instructions, as brown rice takes longer to cook.

Is this curry spicy?

It has a mild warmth from the curry powder and sweet Thai chili sauce. For more heat, add fresh chili or a dash of cayenne.

Can I make this curry ahead of time?

Absolutely! The curry keeps well in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.