Green Curry Chicken with Stir Fried Snap Peas and Carrots
ready in 15 minutes
Prep & Cook Time:10-15 min.
Cook Within:4 days
Spice Level:Not Spicy
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
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!
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
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
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.
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.
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 ¼ tsp. salt.
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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