Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, thai ginger curry. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

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Thai Ginger Curry is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. Thai Ginger Curry is something which I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can cook thai ginger curry using 17 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Thai Ginger Curry:

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

Heat the oil in a large frying pan over a high heat. Add the Thai paste and sweet potato and stir until well combined. Thai Ginger Curry has fresh vegetables simmered in coconut milk, with ginger and spices giving it a great kick of flavor. Best served over a generous portion of your favorite rice.

Steps to make Thai Ginger Curry:

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.
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!

Thai Ginger Curry has fresh vegetables simmered in coconut milk, with ginger and spices giving it a great kick of flavor. Best served over a generous portion of your favorite rice. Water, Onions, Potatoes, Baby Corn, Carrots, Water Chestnuts, Coconut Milk Powder, Sunflower Oil, Cornstarch, Ginger, Yeast Extract, Sugar, Salt, Galangal, Cream, Garlic, Thai. Meanwhile, heat a wok or large skillet over medium-high heat. Add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions.

So that’s going to wrap this up for this special food thai ginger curry recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!