Thai Ginger Curry (Hello Fresh)

4 servings

1 c jasmine rice

12 oz green beans

2 TBS fresh ginger (or 1/2 tsp dry)

1/2 oz cilantro

1 1/2 c coconut milk

4 TBS veggie stock

2 red or green bell pepper

4 Tbs shallot

2 lime

2 TBS curry powder

4 TBS sweet Thai Chili sauce

1/2 oz peanuts

2 tsp sugar,

 salt to taste

• In a small pot, combine rice, 1 1⁄2 cups water, 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.

• While rice cooks, wash and dry produce. • Core, deseed, and dice bell peppers into 1⁄2-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. Finely chop cilantro.

• Heat a large drizzle of oil in a large pan over medium-high heat. 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.

• Add another large drizzle of oil to pan with veggies; stir in shallot, ginger, and the curry powder. Cook, stirring constantly, until fragrant, 1 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 2 tsp sugar. Bring to a simmer, then reduce heat to medium low.

• Simmer curry until sauce has thickened and veggies are tender, 4-6 minutes. • Stir in half the cilantro. Taste and season with salt and more lime juice if desired. Turn off heat.

• Roughly chop peanuts. • Fluff rice with a fork; stir in lime zest. • Divide rice between shallow bowls or plates and top with curry. Garnish with peanuts and remaining cilantro. Serve with any remaining lime wedges on the side.