Thai Green Coconut Curry with Sweet Potato, Green Beans & Jasmine Rice

Thai Green Coconut Curry

with Sweet Potato, Green Beans & Jasmine Rice

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

In this incredibly satisfying, Thai-inspired dish, we’re making a green coconut curry with sweet potato and crisp, late-summer green beans. Green curry paste—made with ground green chile peppers, herbs and spices—provides amazing layers of flavor and heat. It pairs perfectly with creamy coconut milk, fresh lime juice and a little zest. And to soak up the dish’s flavors, we’re serving fragrant jasmine rice right on top, to stir into the rich broth, along with cilantro and chopped cashews.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
fresh
ingredients
Thai Green Coconut Curry with Sweet Potato, Green Beans & Jasmine Rice
Title
  • 1¾ cups Unsweetened Coconut Milk
  • ¾ cup Jasmine Rice
  • 4 oz Green Beans
  • 2 cloves Garlic
  • 1 Lime
  • 1 Yellow Onion
  • 1 Sweet Potato
  • 1 bunch Cilantro
  • 3 Tbsps Cashews
  • 2 Tbsps Green Curry Paste
  • 1 1-Inch Piece Ginger
time-saving
tips & techniques
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic and ginger. Peel and thinly slice the onion. Peel and medium dice the sweet potato. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Roughly chop the cashews. Trim off and discard the stem ends of the green beans; halve crosswise. Pick the cilantro leaves off the stems; discard the stems.

Cook the rice:
2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt and 1¼ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 11 to 13 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Set aside in a warm place.

Start the curry:
3 Start the curry:

While the rice cooks, in a large pot, heat 2 teaspoons of oil on medium until hot. Add the garlic and ginger; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until the curry paste is toasted and fragrant.

Add the vegetables & make the broth:
4 Add the vegetables & make the broth:

Add the onion and sweet potato to the pot; season with salt. (If the pot seems dry, add 1 teaspoon of oil.) Cook, stirring frequently, 4 to 6 minutes, or until the onion has softened. Stir in the lime zest, coconut milk (shaking the can before opening) and ¾ cup of water. Simmer, stirring occasionally, 6 to 8 minutes, or until the sweet potato is tender when pierced with a fork.

Toast the cashews:
5 Toast the cashews:

While the curry simmers, heat a small, dry pan on medium until hot. Add the cashews and toast, stirring frequently, 1 to 2 minutes, or until lightly browned and fragrant. Transfer to a small bowl.

Finish the curry & serve your dish:
6 Finish the curry & serve your dish:

Add the green beans to the pot of curry. Simmer 1 to 3 minutes, or until the green beans are slightly tender. Remove from heat and stir in the juice of 2 lime wedges; season with salt and pepper to taste. Divide the finished curry between 2 bowls; top with the cooked rice. Garnish with the toasted cashews, cilantro and remaining lime wedges. Enjoy!

Tips from Home Chefs

Thai Green Coconut Curry

Prepare the ingredients:
How To: Hold a Chef's Knife
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic and ginger. Peel and thinly slice the onion. Peel and medium dice the sweet potato. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Roughly chop the cashews. Trim off and discard the stem ends of the green beans; halve crosswise. Pick the cilantro leaves off the stems; discard the stems.

2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt and 1¼ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 11 to 13 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Set aside in a warm place.

Cook the rice:
Start the curry:
3 Start the curry:

While the rice cooks, in a large pot, heat 2 teaspoons of oil on medium until hot. Add the garlic and ginger; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until the curry paste is toasted and fragrant.

4 Add the vegetables & make the broth:

Add the onion and sweet potato to the pot; season with salt. (If the pot seems dry, add 1 teaspoon of oil.) Cook, stirring frequently, 4 to 6 minutes, or until the onion has softened. Stir in the lime zest, coconut milk (shaking the can before opening) and ¾ cup of water. Simmer, stirring occasionally, 6 to 8 minutes, or until the sweet potato is tender when pierced with a fork.

Add the vegetables & make the broth:
Toast the cashews:
5 Toast the cashews:

While the curry simmers, heat a small, dry pan on medium until hot. Add the cashews and toast, stirring frequently, 1 to 2 minutes, or until lightly browned and fragrant. Transfer to a small bowl.

6 Finish the curry & serve your dish:

Add the green beans to the pot of curry. Simmer 1 to 3 minutes, or until the green beans are slightly tender. Remove from heat and stir in the juice of 2 lime wedges; season with salt and pepper to taste. Divide the finished curry between 2 bowls; top with the cooked rice. Garnish with the toasted cashews, cilantro and remaining lime wedges. Enjoy!

Finish the curry & serve your dish:
Browse Steps
1 of 6