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
There's something about the light tang of green curry, mixed with the sweetness of coconut, coating this toothsome little sea bites. And when that all comes together on a bed of light basmati rice? Every bite brings a bit of excitement, a bit of flash, but even more satisfaction. Svaadisht! (That's Hindi for “delicious.”)
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
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
Customize It Instructions
If using scallops, follow same instructions as shrimp in Steps 2 and 3, cooking until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.
If using 16 oz. scallops, follow same instruction as 8 oz. shrimp in Steps and 3, cooking in batches if necessary and until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.
If using 16 oz. shrimp, follow same instruction as 8 oz. shrimp in Steps and 3, cooking in batches if necessary.
Cook the Rice
Bring a small pot with rice and 1 cup water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 14-17 minutes.
Remove from burner and set aside covered.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Halve lime. Cut one half into wedges and juice the other half.
Pat shrimp dry, and season all over with ¼ tsp. salt and a pinch of pepper.
Cook the Shrimp
Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes.
Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.
Transfer shrimp to a plate. Reserve pan; no need to wipe clean.
Cook the Vegetables and Curry
Return pan used to cook shrimp to medium heat and add 1 tsp. olive oil. Add butternut squash to hot pan. Cover, and stir occasionally until tender and lightly browned, 8-12 minutes.
Stir in peas, white portions of green onions, ¼ tsp. salt, and a pinch of pepper. Cook, 1 minute.
Add 2 tsp. lime juice, green curry sauce, shrimp, and ¼ cup water. Stir until heated through, 1-2 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, garnishing with green portions of green onions, toasted coconut, and red pepper flakes (to taste). Squeeze lime wedges over to taste. Bon appétit!
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