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
A note about serious food allergies
Ever try a new cuisine and then think to yourself, “that tasted amazing, but I'll never be able to replicate it?” It can be frustrating to leave incredible flavors to distant memory, but this green curry shrimp will get you close to reliving your dreams. The mild green curry, less turmeric-heavy than yellow and softer than red, enrobes the shrimp and fresh vegetables with those hints of cilantro and lemongrass you thought you had to tip 20% to get. Tip: Best way to remove ribs and seeds from a red bell pepper? Cut off top and bottom of pepper, then either carefully cut or tear out the seed portion.
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
Large 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
Customize It Instructions
If using 16 oz shrimp, follow same instructions as regular shrimp, working in batches if necessary.
If using scallops, follow same instructions as shrimp.
If using tofu, line a plate with a paper towel. Cut tofu into 1" dice and place on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture. Follow same instructions as shrimp in Step 3 and 4.
Cook the Pasta
Once water in pot is boiling, add pasta and stir occasionally until tender, 4-6 minutes.
Reserve 1 cup pasta cooking water. Drain pasta in a colander, rinsing under cold water to stop the cooking process.
Return pasta to pot and stir in with 1 tsp. olive oil. Set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Stem, seed, remove ribs, and cut red bell pepper into ¼" slices.
Halve snow peas on an angle.
Halve lime. Juice one half and cut remaining half into wedges.
Coarsely chop cashews.
Pat shrimp dry.
Sear the Shrimp
Heat 1 tsp. olive oil in a large non-stick pan over medium heat.
Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes.
Transfer shrimp to a plate. Shrimp will finish cooking in a later step. Keep pan over medium heat.
Cook the Sauce
Add 2 tsp. olive oil, red bell pepper, and snow peas to hot pan. Stir occasionally until starting to soften, 2-3 minutes.
Add sauce, half the reserved pasta cooking water, shrimp, noodles, and ¼ tsp. salt. Stir occasionally until shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes.
Remove from burner and stir in lime juice (to taste).
If too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.
Finish the Dish
Plate dish as pictured on front of card, garnishing with cashews and Sriracha (to taste). Squeeze lime wedges over to taste. Bon appétit!
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