Green Curry Chicken

With Green Beans, Tomatoes, and Jasmine Rice

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Spicy

Contains: Soy, Tree Nuts

A note about serious food allergies

In Your Box (serves 2)

  • ¾ cup Jasmine Rice
  • 1 Shallot
  • 10 oz. Green Beans
  • 4 oz. Grape Tomatoes
  • 4 Cilantro Sprigs
  • 2 Boneless Skinless Chicken Breasts
  • 1 tsp. Chopped Ginger
  • Info
    1 Tbsp. Green Curry Paste
  • Info
    14 fl. oz. Coconut Milk
  • Nutrition (per serving)

  • Calories
    767
  • Carbohydrates
    69g
  • Fat
    28g
  • Protein
    66g
  • Sodium
    128mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Small Pot
  • 1 Medium Non-Stick Pan
  • Step 1 - Make the Rice
    1

    Make the Rice

    Bring a small pot with rice and 1 ½ cups of water to a boil. Reduce to a simmer, cover, and cook until tender, about 20 minutes. Remove from heat, keep covered, and set aside.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Peel and mince shallot. Trim ends off green beans. Halve grape tomatoes. Mince cilantro. (No need to stem cilantro: the tops are tender and flavorful.)

  • Step 3 - Sear the Chicken
    3

    Sear the Chicken

    Rinse chicken breasts, pat dry, and season with a pinch of salt and pepper. Heat a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and chicken to pan and cook 3-4 minutes per side, or until browned. Transfer chicken to half of baking sheet and reserve pan (no need to wipe clean).

  • Step 4 - Roast Chicken and Vegetables
    4

    Roast Chicken and Vegetables

    Add beans and tomatoes to other side of baking sheet and toss with 1 tsp. olive oil and a pinch of salt and pepper. Roast chicken and vegetables until chicken reaches a minimum internal temperature of 165 degrees, about 10-12 minutes. Remove from oven and set aside.

  • Step 5 - Make the Sauce
    5

    Make the Sauce

    Warm same pan used to brown chicken over medium-high heat and add 1 tsp. olive oil, ginger, and shallot. Cook for 30 seconds, or until fragrant. Add curry paste and cook 30 more seconds. Add coconut milk and cook 5-7 minutes, or until thickened. Stir in half the cilantro and set aside.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Pour sauce on plate and place a portion of rice to the side. Arrange beans and tomatoes on a plate. Place chicken on top and garnish with remaining cilantro.