Express
Green Curry Chicken with Stir Fried Snap Peas and Carrots
ready in 15 minutes
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Tree Nuts (Cashews, Coconuts), Fish (Anchovy)
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Under %{max_calories} caloriesUnder 35g carbs
Chef
David Padilla
Curry used to be something you had to order in a restaraunt, but no more: This chicken curry comes together in less than fifteen minutes, and gives you all the curry flavor you desire. Easier way to mince cilantro? Gather them all in one hand and lay on the cutting board. Use your knife in rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Coin Cut Carrots
- 6 oz. Snap Peas
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4 oz. Green Curry Sauce
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1 oz. Roasted Salted Cashews
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2 Tbsp. Toasted Coconut
- ¼ oz. Cilantro
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.
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Nutrition (per serving) 8O75vMPD
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Calories570
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Carbohydrates27g
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Net Carbs22g
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Fat32g
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Protein46g
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Sodium1320mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
Before You Cook
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
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1 Prepare the Ingredients
Mince cilantro (no need to stem).
Coarsely chop cashews.If desired, pull strings from sugar snap peas. If string is hard to find and remove, make a very thin cut lengthwise along the string.Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.If using pork chops or sirloin steaks, pat dry and season same amount. -
2 Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
If using pork chops or sirloin steaks, follow same instructions and cook until pork or steak reaches a minimum internal temperature of 145 degrees, 5-7 minutes.Stir in green curry and cilantro (reserve a pinch for garnish) and flip chicken to coat. Cook until sauce is warmed through, 1-2 minutes.If using pork or steak, follow same instructions.While chicken cooks, cook vegetables. -
3 Cook the Vegetables
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add snap peas and carrots to hot pan. Cover pan and stir occasionally until vegetables are tender and lightly browned, 8-10 minutes.Remove from burner and stir in toasted coconut and 1/4 tsp. salt. -
4 Finish the Dish
Plate dish as pictured on front of card, garnishing chicken with cashews and reserved cilantro. If using pork chops or sirloin steaks, follow same instructions. Bon appétit!
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