Vegan Thai Ginger Curry

Ingredients

• Thai Jasmine Rice

  Trader Joe's

  3 ½ oz or 99g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Green beans

  Snap beans, raw

  6 oz or 170g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Ginger root

  Raw

  1 tbsp or 6g

• Limes

  Raw

  1 fruit or 67g

• Curry powder

  Spices

  1 tbsp or 6g

• Sweet Chili Sauce

  May Ploy - Walmart

  1 oz or 28g

• Vegetable Liquid Stock Concentrate

  Custom Culinary

  10g

• Peanuts

  All types, raw

  ½ oz or 14g

• Coconut Milk

  Kroger

  6 oz or 170g

Directions

1. In a small pot, combine rice, cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes, Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Core, deseed, and dice bell pepper into -inch pieces. Trim green beans if necessary; cut crosswise into 1-inch pieces. Halve, peel, and mince shallot. Peel and grate or mince ginger. Zest and quarter lime.
3. Heat a large drizzle of oil in a medium pan over medium-high heat (usea large pan for 4 servings). Add bell pepper, green beans, and a big pinch of salt. Cook, stirring occasionally, until veggies are slightly softened and lightly charred, 4-6 minutes.
4. Add another large drizzle of oil to pan with veggies; stir in shallot, ginger, and half the cury powder (all for 4 servings). Cook, stirring constantly, until fragrant, minute. Add coconut milk. (TIP: Thoroughly shake coconut milk in container before opening.) Stir in chili sauce, stock concentrate, juice from half the lime, and tsp sugar (2 tsp for 4). Bring to a simmer, then reduce heat to medium low.
5. Simmer curry until sauce has thickened and veggies are tender, 4-6 minutes. Taste and season with salt and more lime juice if desired. Turn off heat.
6. Roughly chop peanuts. Fluff rice with a fork; stir in lime zest. Divide rice between shallow bowls or plates and top with curry. Serve with any remaining lime wedges on the side.