15 Minute Meal Kit

Coconut Curry Chicken and Rice with Red Peppers and Peanuts

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Peanuts, Tree Nuts

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    ½ oz. Roasted Peanuts
  • ¼ oz. Cilantro
  • 1 tsp. Curry Seasoning
  • Info
    4 fl. oz. Cream Sauce Base
  • 1 Red Bell Pepper
  • Info
    2 Tbsp. Toasted Coconut
  • 8½ oz. Cooked Jasmine Rice
  • 12 oz. Diced Boneless Skinless Chicken Breasts

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.

  • Nutrition (per serving)

  • Calories
    711
  • Carbohydrates
    59g
  • Fat
    33g
  • Protein
    43g
  • Sodium
    1283mg

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
  1. 1

    Prepare the Ingredients

    Stem, seed, remove ribs, and cut red bell pepper into ¼" strips. Coarsely chop peanuts. Stem cilantro, reserving leaves whole. Pat chicken dry, and season all over with ¼ tsp. salt.

  2. 2

    Make the Curry

    Place a large non-stick pan over medium-high heat with 3 tsp. olive oil. Add peppers to hot pan and 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 cream base, seasoning blend, coconut, and ¼ tsp. salt. Bring to a simmer. Once simmering, remove from burner. While curry simmers, heat rice.

  3. 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. 4

    Finish the Dish

    Plate dish as pictured on front of card, topping rice with curry and garnishing with peanuts and cilantro leaves. Bon appétit!

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