Meal Kit

Creamy Red Curry Shells

With Shiitake Mushrooms and Crunchy Peanut Crust

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Eggs, Wheat, Peanuts, Soy, 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)

  • 1 Lime
  • 1 oz. Dried Shiitake Mushrooms
  • Info
    6 oz. Medium Pasta Shells
  • Info
    14 fl. oz. Coconut Milk
  • 1 Tbsp. Chopped Ginger
  • 1 Tbsp. Red Curry Paste
  • 1½ tsp. Cornstarch
  • Info
    ¼ cup Panko Breadcrumbs
  • Info
    ½ oz. Chopped Peanuts
  • Info
    1 fl. oz. Starport Garlic Sesame Sauce

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Colander
  • 2 Mixing Bowls
  • 1 Small Oven-Safe Casserole Dish

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

    Preheat oven to 375 degrees. Bring a medium pot of lightly salted water to a boil and place a colander in the sink. Thoroughly rinse produce and pat dry. Zest lime, mince zest, and halve lime. Place shiitake mushrooms in a heatproof container and add enough of the boiling water to submerge mushrooms. Cover with plastic wrap. Remaining water on stove will be used for cooking pasta.

  2. 2

    Cook the Shells

    When water is boiling, add shells and cook 8 minutes until al dente. Drain in colander and return pot to heat.

  3. 3

    Prepare the Red Curry Sauce

    In the pot in which pasta was cooked, add coconut milk, ginger, and red curry paste. Whisk to combine and bring to a simmer. Remove shiitake mushrooms from liquid and slice into thin strips (julienne). Add to pot with sauce, along with 2 Tbsp. of rehydrating liquid and juice from half of lime. Dissolve cornstarch in 2 tsp. of cold water and add to sauce. When sauce has thickened, add pasta back to pot and stir to combine. Season to taste salt and pepper.

  4. 4

    Bake the Pasta

    Remove pasta to oven-safe casserole dish prepared with non-stick spray. In a small mixing bowl, combine panko, peanut pieces, and 1 tsp. olive oil. Mix thoroughly. Top pasta with peanut-panko mixture and bake in oven 8 minutes until topping is lightly browned. Remove from oven and allow to set a few minutes before serving.

  5. 5

    Plate the Dish

    Serve pasta on a plate or shallow bowl. Garnish with lime zest and drizzle garlic sesame sauce over the top.

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