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
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.
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.)
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).
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.
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.
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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