Meal Kit
Coconut Curry Shrimp
with jasmine rice
Prep & Cook Time: 25-35 min.
Cook Within: 3 days
Difficulty Level: Intermediate
Spice Level: Not Spicy
Contains: Tree Nuts (Coconuts), Shellfish (Shrimp), Wheat
Chef
Laura Alpern
Fragrant and welcoming, this meal will comfort you as soon as you take a bite. Sweet coconut paired with savory curry and shrimp cooked to perfection. You'll want to order enough to have for lunch too!
In Your Box (serves 2)
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8 oz. Shrimp
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5⅗ fl. oz. Coconut Milk
- 1 Red Bell Pepper
- ¾ cup Jasmine Rice
- 2 Green Onions
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½ oz. Crispy Fried Onions
- 1½ tsp. Minced Ginger
- 2 Garlic Cloves
- 1 tsp. Yellow Curry Paste
- ½ tsp. Garlic Salt
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) yOkbY5qm
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Calories640
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Carbohydrates77g
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Fat25g
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Protein22g
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Sodium1870mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Small Pot
- 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 diced chicken breasts, follow same instructions as shrimp in Steps 2 and 3, stirring 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. Follow same instructions as shrimp in Step 3, stirring occasionally until steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Rice
Bring a small pot with rice, 11/4 cups water, and 1/4 tsp. salt to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Stir in white portions of green onions (prepared in a later step) and a pinch of salt. Remove from burner. Cover and set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Remove stem, seeds, and ribs, and cut bell pepper into 1/4" strips.
Trim and thinly slice green onions, keeping white and green portions separate.Mince garlic.Pat shrimp dry. -
3 Cook the Peppers and Shrimp
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add bell peppers and a pinch of salt to hot pan. Stir occasionally until beginning to soften, 4-6 minutes.
Add shrimp, ginger, and garlic. Stir occasionally until shrimp are pink and reach a minimum internal temperature of 145 degrees, 2-3 minutes per side. -
4 Make the Sauce
Add coconut milk, curry paste, garlic salt, and a pinch of pepper to hot pan. Stir to combine and bring to a simmer.
Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed.Once simmering, stir occasionally until slightly thickened, 4-5 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping rice with shrimp mixture and garnishing with green portions of green onions and crispy onions. Bon appétit!
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