Meal Kit
Summer Produce
Coconut Curry Shrimp
with bell peppers and green onion rice
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Peanuts
- Pescatarian
- Gluten-Smart
Chef
David Welch
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 8 oz. Shrimp
- 5⅗ fl. oz. Coconut Milk
- 1 Green Bell Pepper
- 5.47 oz. Long Grain White Rice
- 1 oz. Sun Dried Tomato Pesto
- 1 oz. Roasted & Salted Peanuts
- 2 Green Onions
- ½ fl. oz. Seasoned Rice Wine Vinegar
- ¼ oz. Cilantro
- 1 tsp. Yellow Curry Paste
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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Calories820
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Carbohydrates79g
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Net Carbs74g
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Fat45g
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Protein27g
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Sodium2000mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Small Pot
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Rice
Bring a small pot with rice, 1/4 tsp. salt, and 1 1/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Stir in half the green portions of green onions (prepared in a later step; reserve remaining for garnish) until combined. Set aside and cover to keep warm.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Coarsely chop peanuts.
Remove stem, seeds, and ribs, and cut bell pepper into 1/4" dice.Stem and coarsely chop cilantro.Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat shrimp dry.In a mixing bowl, combine shrimp, curry paste, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Set aside. -
3 Cook the Bell Peppers
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add bell peppers and a pinch of salt to hot pan. Stir occasionally until tender, 6-8 minutes. -
4 Add the Shrimp
Add 2 tsp. olive oil, shrimp, and white portions of green onions to hot pan. Stir occasionally until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.
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5 Add Sauce and Finish Dish
Add coconut milk, pesto, a pinch of salt, and vinegar to hot pan. Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed. Stir to combine and bring to a simmer.
Once simmering, remove from burner.Plate dish as pictured on front of card, topping shrimp curry with cilantro, peanuts, and remaining green portions of green onions. Bon appétit!
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