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
If this is your first time cooking with tamarind, it almost certainly won't be your last. Try a small taste of it. It's like putting a ripe strawberry and 9V battery on your tongue at the same time--sweet, sour, and something you can't resist wanting more of. We mix it with sweet chili sauce to glaze succulent pan-seared shrimp. Served with brown rice and coconut-curried zucchini and bell pepper, this is a quick, healthy dinner with unforgettable flavors.
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
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 Rice
Bring a small pot with 1 ½ cups water and rice to a boil. Reduce to a simmer, cover, and cook until tender and water has been absorbed, 17-20 minutes.
Prepare the Ingredients
Trim zucchini ends, quarter, and cut into ½" dice. Stem, seed, and cut red bell pepper into ½" dice. Mince garlic. Rinse shrimp, pat dry, and season with ¼ tsp. salt and a pinch of pepper.
Cook the Vegetables
Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add red bell pepper and zucchini to hot pan. Cook 3 minutes, stirring often, until vegetables begin to soften. Add curry powder, garlic, and ginger and cook 1 minute, or until fragrant. Add coconut milk, bring to a boil, reduce heat to medium-low, and simmer 3 minutes, or until creamy. Taste, and season with salt and pepper, if needed. Remove to a plate and keep warm. Wipe pan clean.
Cook the Shrimp
Return pan used to cook vegetables to medium-high heat. Add 2 tsp. olive oil and shrimp to hot pan. Brown first side 3 minutes, flip, and add sweet chili sauce (to taste) and tamarind concentrate. Stir and continue cooking 2 minutes, or until mixture reduces to a glaze, shrimp curl up, become opaque, and reach a minimum internal temperature of 145 degrees.
Plate the Dish
Place a mound of rice in center of each plate. Spoon curried vegetables around rice and place shrimp on top of vegetables.
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