Curry and coconut are a marriage made in culinary heaven, combining that unique curry flavor, both familiar and exotic, and sweet coconut. It's a classic combination, best known in Thai cuisine, that works beautifully here, coating the tender chicken and sweet peas. The aromas alone will bring the kids running to your kitchen.
Antibiotic-Free 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.
You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Coarsely chop cauliflower florets.
Mince cilantro (no need to stem).
Pat chicken breasts dry.
Cook the Chicken
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove chicken to a plate and tent with foil.
Reserve pan; no need to wipe clean.
While chicken cooks, cook cilantro cauliflower.
Cook the Cilantro Cauliflower
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add cauliflower to hot pan and stir occasionally until tender and browned, 4-5 minutes.
Add ¼ cup water. Cover, and cook until cauliflower is tender, 2-3 minutes.
Stir in peas and cook until warm, 1 minute.
Remove from burner and stir in cilantro, ½ tsp. salt, and a pinch of pepper.
Make the Sauce
Return pan used to cook chicken to medium-high heat.
Add curry seasoning to hot pan and stir until aromatic, 30-90 seconds.
Add coconut milk and mirepoix base and cook until slightly thickened, 2-3 minutes.
Remove from burner and season with ¼ tsp. salt and red pepper flakes (to taste).
Finish the Dish
Plate dish as pictured on front of card, pouring sauce on and around chicken. Bon appétit!
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