Thai Red Curry Chicken

with red peppers, pineapple, and cauliflower rice

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Tree Nuts

Calories Conscious
Carb Conscious
A note about serious food allergies

Spice up your dinner with this Thai red curry chicken. Red curry paste is a staple ingredient in Thai cuisine, and its wonderfully complex and slightly spicy flavor enhances just about anything it touches. A regular ol' chicken breast is leveled up when enrobed in this creamy coconut milk sauce tinged with the aromatic curry paste. Chunks of pineapple add sweetness and balance for a dish that's deliciously approachable. We add cauliflower rice and fresh veggies so you can savor the flavor without feeling the hurt from carbs and calories.

In Your Box (serves 2)

  • 1 Cauliflower Head
  • 1 Red Bell Pepper
  • 2 Garlic Cloves
  • 4 oz. Frozen Peas
  • 3 oz. Frozen Pineapple
  • 2 Boneless Skinless Chicken Breasts
  • 1 Resealable Gallon-Size Plastic Bag
  • 1 tsp. Chopped Ginger
  • Info
    5⅖ fl. oz. Coconut Milk
  • 2 Tbsp. Red Curry Paste
  • Nutrition (per serving)

  • Calories
    531
  • Carbohydrates
    35g
  • Fat
    25g
  • Protein
    47g
  • Sodium
    1022mg

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Remove leaves from cauliflower head, core, and cut into bite-sized florets. Stem, seed, and slice red bell pepper into ¼" strips. Mince garlic. Rinse peas and pineapple under warm water if still frozen. No need to keep peas and pineapple separate. Rinse chicken breast, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

  • Step 2 - Make the Cauliflower Rice
    2

    Make the Cauliflower Rice

    Place cauliflower in resealable bag and remove as much air as possible, leaving open a 1" gap for air to escape. Pound with a heavy pan or mallet until it resembles coarse grains, a little larger than rice. Don't worry if some stem pieces remain larger.

  • Step 3 - Cook the Cauliflower Rice
    3

    Cook the Cauliflower Rice

    Place cauliflower rice in small pot with ¼ cup water over medium-low heat. Cook, stirring often, until tender and water has evaporated, 15 minutes. Season with ¼ tsp. salt and remove from burner. Cover and set aside. While rice cooks, sear chicken.

  • Step 4 - Cook the Chicken
    4

    Cook the Chicken

    Heat 2 tsp. olive oil in a medium pan over medium-high heat. Place chicken breasts in hot pan and cook 5-6 minutes per side until golden brown and chicken reaches a minimum internal temperature of 165 degrees. Transfer to a plate and rest 5 minutes. Reserve pan for making sauce in next step; no need to wipe clean.

  • Step 5 - Make the Sauce
    5

    Make the Sauce

    Heat 2 tsp. olive oil in pan used to cook chicken over medium-high heat. Add garlic and ginger to hot pan and cook 30 seconds, while stirring, until fragrant. Add red bell pepper strips and cook 1-2 minutes, while stirring, until slightly softened. Add coconut milk and half the curry paste to pan and bring to a simmer. Simmer 2-3 minutes until sauce thickens slightly. Stir in peas and pineapple and cook 1 minute until warmed through. Taste, and add remaining curry paste if desired.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place a serving of cauliflower rice on a plate. Add sauce and veggies to plate, and serve cooked chicken on top of sauce.