All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
A note about serious food allergies
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.
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
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
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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