Thai Ginger Curry

Name: Thai Ginger Curry
Total time: 2400 s
Yield: 2 People
Cuisine: American
Ingredients: 1/2 cup Jasmine Rice; 1 Bell Pepper; 6 oz Green Beans; 1 Shallot; 1 Thumb Ginger; 1 Lime; 1/4 oz Cilantro; 1/2 tbsp Curry Powder, add to taste; 5.07 oz Coconut Milk; 1 oz Sweet Thai Chili Sauce; .39 oz Veggie Stock Concentrate; 1/2 oz Peanuts; 4 tsp Cooking Oil; 1 tsp Sugar; 1 tbsp Butter; 3/4 cup Water; Salt, to season

The Cast Iron Soulé @CastIronSoule

Forsyth, GA

with Creamy Coconut Veggies, and Lime Rice

The Cast Iron Soulé @CastIronSoule

Forsyth, GA

with Creamy Coconut Veggies, and Lime Rice

Saved

Ingredients

40min

2 People

1/2 cupJasmine Rice
1Bell Pepper
6 ozGreen Beans
1Shallot
1Thumb Ginger
1Lime
1/4 ozCilantro
1/2 tbspCurry Powder, add to taste
5.07 ozCoconut Milk
1 ozSweet Thai Chili Sauce
.39 ozVeggie Stock Concentrate
1/2 ozPeanuts
4 tspCooking Oil
1 tspSugar
1 tbspButter
3/4 cupWater
Salt, to season

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Steps

40min

1

In a small pot, combine rice, three-quarter cup water and a pinch of salt. Bring to a boil, then cover and reduced to a low simmer. Cook until rice is tender, 15 to 18 minutes. Keep covered off heat until ready to serve.
2

Diced bell pepper into half inch pieces. Cut green beans into 1 inch pieces crosswise. Halve, peel, and mince shallot. Peel and grate ginger. Zest and quarter lime. Finely chopped cilantro.
3

Heat a large drizzle of oil in a medium pan over medium high heat. Add bell pepper, green beans, and a big pinch of salt. Cook while stirring occasionally until the veggies are slightly softened and lightly charred, 4 to 6 minutes.
4

Add another large drizzle of oil to the pan with veggies. Stir in Charlotte, ginger, and curry powder. Cook stirring constantly until fragrant, one minute.
5

Add coconut milk, chili sauce, start concentrate, juice from half the lime, and teaspoon of sugar. Bring to a simmer and reduce heat to medium low.
6
7

Simmer curry until sauce has thickened and veggies are tender, 4 to 6 minutes.
8

Stir in half the cilantro. Taste and season with salt and more lime juice if desired. Turn off heat.
9

Roughly chop peanuts. Fluff rice with a fork and stir in lime zest and 1 tablespoon butter.
10

Divide rice between shallow bowls or plates and top with curry. Garnish with peanuts and remaining cilantro. Serve with lime wedge on the side.
11

Serve and enjoy!

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Cooksnaps

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The Cast Iron Soulé @CastIronSoule

on May 30, 2021 23:50

Forsyth, GA

No culinary experience. Watched a lot of Food Shows, and just enjoy cooking new things. I’m trucker, so most of my meals are made when I am home. I dabble in both my own creations as well as sharing some of the best from other recipes such as HelloFresh and online searches. Presentation, obviously, is all me.