Coconut Curry Chicken and Rice with Red Peppers and Peanuts
Prep & Cook Time:10-15 min.
Cook Within:4 days
Spice Level:Not Spicy
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
Due to our just-in-time sourcing model, we may have to send you a
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You Will Need
Large Non-Stick Pan
Before You Cook
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
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.
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.
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.
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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