Recipe: Tasty Thai Ginger Curry

Thai Ginger Curry.

You can cook Thai Ginger Curry using 17 ingredients and 11 steps. Here is how you cook it.

Ingredients of Thai Ginger Curry

  1. You need 1/2 cup of Jasmine Rice.
  2. It’s 1 of Bell Pepper.
  3. It’s 6 oz of Green Beans.
  4. Prepare 1 of Shallot.
  5. Prepare 1 of Thumb Ginger.
  6. You need 1 of Lime.
  7. You need 1/4 oz of Cilantro.
  8. It’s 1/2 tbsp of Curry Powder, add to taste.
  9. Prepare 5.07 oz of Coconut Milk.
  10. Prepare 1 oz of Sweet Thai Chili Sauce.
  11. You need .39 oz of Veggie Stock Concentrate.
  12. Prepare 1/2 oz of Peanuts.
  13. Prepare 4 tsp of Cooking Oil.
  14. It’s 1 tsp of Sugar.
  15. It’s 1 tbsp of Butter.
  16. You need 3/4 cup of Water.
  17. Prepare of Salt, to season.

Thai Ginger Curry instructions

  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!.

Joanna Regbert

For Granma, I Love Cooking for Granma Recipes.

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