Oven-Ready
Chicken and Vegetable Curry
with sesame rice
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Wheat, Sesame
- Fiber-Rich
- Protein-Packed
Chef
Hannah Fenton
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 2)
- 10 oz. Diced Chicken Thighs
- 8 oz. Cooked White Rice
- 5⅗ fl. oz. Coconut Milk
- 4 oz. Mixed Diced Peppers
- 4 oz. Coin Cut Carrots
- 3 oz. Frozen Peas
- 1 Lime
- 1 Tbsp. Yellow Curry Paste
- ½ oz. Crispy Fried Onions
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
- 1 tsp. Multicolor Sesame Seeds
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories630
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Carbohydrates56g
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Net Carbs48g
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Fat29g
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Protein35g
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Sodium1470mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Microwave-Safe Bowl
- 1 Microwave
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using shrimp, pat dry. Add shrimp to a medium non-stick pan with 2 tsp. olive oil over medium heat. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Start the Chicken and Peppers
Place diced peppers in one side of provided tray and toss with 1/2 tsp. olive oil and a pinch of salt. Spread into an even layer on their side.
Pat chicken dry. Don't worry about trimming. Excess fat will render while cooking and add flavor.Place chicken in empty side of tray. Season all over with 1/4 tsp. salt and Asian garlic, ginger & chile seasoning (use less if spice-averse). Spread into an even layer on their side.Bake uncovered in hot oven, 15 minutes.Chicken will finish cooking in a later step.While chicken and peppers bake, continue recipe. -
2 Add the Carrots and Curry
Place carrots in a microwave-safe bowl and cover with a damp paper towel. Microwave covered until slightly tender, 3-4 minutes.
Carefully remove from microwave and drain any excess liquid.While carrots microwave, halve lime and juice.After 15 minutes, carefully remove tray from oven.Stir in coconut milk, curry paste, peas, carrots, and a pinch of salt until combined. Tray will be hot! Use a utensil. Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed. Wipe carrot bowl clean and reserve. Cover tray with foil.Bake covered in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-15 minutes.Carefully remove from oven. Uncover and stir in 2 tsp. lime juice until combined. Tray will be hot! Use a utensil.While chicken mixture bakes, continue recipe. -
3 Heat Rice and Finish Meal
Carefully massage rice in bag to break up any clumps and remove from packaging.
In reserved microwave-safe bowl, combine rice and 2 Tbsp. water. Cover with a damp paper towel. Microwave until warm, 2-3 minutes.Carefully remove from microwave. Rest, 2 minutes.Stir in sesame seeds and a pinch of salt until combined. Fluff rice with a fork.To serve, top rice with chicken mixture. Garnish with crispy onions. Alternatively, top chicken mixture with rice as pictured on front of card. Bon appétit!
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