Express
Coconut Curry Chicken and Rice with Red Peppers and Peanuts
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Tree Nuts (Coconuts), Peanuts
Chef
Sarah Thomsen
The flavors of curry and coconut go together like Batman and Robin. They are flavor super heroes, they each have different, but complementary strengths, and they both wear capes. (That last one may be slightly less than true.) Which one is Batman and which one is Robin? We'll let you decide, since this meal obviously goes together with your future dinner plans.
In Your Box (serves 2)
- 12 oz. Diced Boneless Skinless Chicken Breasts
- 8½ oz. Cooked Jasmine Rice
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5⅗ fl. oz. Coconut Milk
- 1 Red Bell Pepper
- 2 Green Onions
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½ oz. Roasted Peanuts
- ¼ oz. Cilantro
- 1 tsp. Sugar
- 1 tsp. Curry Seasoning
- ¼ tsp. Red Pepper Flakes
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) d3VjAy3D
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Calories740
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Carbohydrates61g
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Net Carbs58g
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Fat35g
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Protein42g
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Sodium1290mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
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, follow same instructions as chicken in Steps 1 and 2, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, separate into a single layer, pat dry, and season with ¼ tsp. salt. Follow same instructions as chicken in Step 2, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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If using Impossible burger, follow same instructions as chicken in Step 2, breaking up burger until heated through, 4-6 minutes.
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1 Prepare the Ingredients
Stem, seed, remove ribs, and cut red bell pepper into 1/4" strips.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Stem cilantro, reserving leaves whole.Pat chicken dry, and season all over with 1/4 tsp. salt. -
2 Make the Curry Chicken
Place a large non-stick pan over medium-high heat with 1 Tbsp. olive oil. Add red bell pepper, white portions of green onions and a pinch of salt to hot pan. Stir occasionally until peppers are slightly tender, 3-4 minutes.
Add chicken and stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Stir in coconut milk, seasoning blend, sugar (to taste), red pepper flakes (to taste), and 1/4 tsp. salt. Bring to a simmer.Once simmering, remove from burner.While curry cooks, make rice. -
3 Heat the Rice
Remove rice from packaging. Place rice in a microwave-safe bowl with 2 Tbsp. water. Cover with a damp paper towel. Microwave until warm, 2-3 minutes.
Fluff rice with a fork. -
4 Finish the Dish
Crush peanuts in shipping bag with a heavy object.
Plate dish as pictured on front of card, topping rice with curry chicken and garnishing with peanuts, green portions of green onions, and cilantro leaves. Bon appétit!
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