Green Curry Chicken with Stir Fried Snap Peas and Carrots

ready in 15 minutes

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Fish, Tree Nuts

Calories Conscious
Carb Conscious
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

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)

  • Info
    4 oz. Green Curry Sauce
  • Info
    1 oz. Roasted Salted Cashews
  • 6 oz. Snap Peas
  • Info
    2 Tbsp. Toasted Coconut
  • ¼ oz. Cilantro
  • 8 oz. Coin Cut Carrots
  • 13 oz. Boneless Skinless Chicken Breasts

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
    576
  • Carbohydrates
    27g
  • Fat
    32g
  • Protein
    46g
  • Sodium
    1320mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Large Non-Stick Pan

Before You Cook

  • 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 ¼ 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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