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Ingredient
Thai Ginger Curry
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Ingredient
Food ration :
2 PeopleCooking time :
40min
1/2 cup
Jasmine Rice
6 oz
Green Beans
1
Shallot
1
Lime
1/4 oz
Cilantro
1/2 tbsp
Curry Powder, add to taste
5.07 oz
Coconut Milk
.39 oz
Veggie Stock Concentrate
1/2 oz
Peanuts
4 tsp
Cooking Oil
1 tsp
Sugar
1 tbsp
Butter
3/4 cup
Water
Cooking instructions
* Step 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.
* Step 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.
* Step 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.
* Step 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.
* Step 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.
* Step 6
* Step 7
Simmer curry until sauce has thickened and veggies are tender, 4 to 6 minutes.
* Step 8
Stir in half the cilantro. Taste and season with salt and more lime juice if desired. Turn off heat.
* Step 9
Roughly chop peanuts. Fluff rice with a fork and stir in lime zest and 1 tablespoon butter.
* Step 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.
* Step 11
Serve and enjoy!
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