Meal Kit

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

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)

  • 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

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 Baking Sheet
  • 1 Small Pot
  • 1 Medium Non-Stick Pan

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

    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.

  2. 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.)

  3. 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).

  4. 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.

  5. 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.

  6. 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.

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