Meal Kit

Potato and Snow Pea Coconut Curry with Basmati Rice

with red peppers and cilantro

Prep & Cook Time: 50-60 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Wheat, Soy, Tree Nuts

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

In Your Box (serves 2)

  • 12 oz. Yukon Potatoes
  • 3 oz. Snow Peas
  • Info
    ½ oz. Crispy Fried Onions
  • 1 Red Bell Pepper
  • ¼ oz. Cilantro
  • Info
    2 fl. oz. Coconut Curry Sauce
  • ½ tsp. Garlic Salt
  • Info
    5⅗ fl. oz. Coconut Milk
  • ½ cup Basmati Rice

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Small Pot

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
  1. 1

    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. While rice cooks, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Cut potatoes into 1" dice. Mince cilantro, leaves and stems Stem, seed, remove ribs, and cut red bell pepper into ¼" strips. Trim ends off snow peas. Cut into ½" pieces.

  3. 3

    Start the Curry

    Place a medium pot over medium-high heat and add 1 Tbsp. olive oil. Add potatoes, garlic salt, and red bell pepper to hot pot. Stir occasionally until lightly browned, 3-5 minutes.

  4. 4

    Finish the Curry

    Add curry sauce, coconut milk, snow peas, ¼ tsp. salt, a pinch of pepper, and ½ cup water to hot pot. Bring to a simmer. Once simmering, stir occasionally until potatoes are fork-tender, 15-20 minutes. Remove from burner.

  5. 5

    Finish the Dish

    Plate as pictured on front of card, topping rice with vegetables and garnishing with cilantro and crispy onions.

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