Meal Kit
Thai Red Curry Chicken
with red peppers, pineapple, and cauliflower rice
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Tree Nuts (Coconuts)
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Under %{max_calories} caloriesUnder 35g carbs
Chef
David Padilla
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)
- 2 Boneless Skinless Chicken Breasts
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5⅖ fl. oz. Coconut Milk
- 1 Red Bell Pepper
- 4 oz. Frozen Peas
- 3 oz. Frozen Pineapple
- 2 Tbsp. Red Curry Paste
- 1 Resealable Gallon-Size Plastic Bag
- 2 Garlic Cloves
- 1 tsp. Chopped Ginger
- 1 Cauliflower Head
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.
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Nutrition (per serving) n3vV8w3e
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Calories530
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Carbohydrates35g
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Net Carbs30g
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Fat22g
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Protein48g
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Sodium2000mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Medium Pan
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
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1 Prepare the Ingredients
Remove leaves from cauliflower head, core, and cut into bite-sized florets. Stem, seed, and slice red bell pepper into 1/4" 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 1/2 tsp. salt and 1/4 tsp. pepper.
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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.
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3 Cook the Cauliflower Rice
Place cauliflower rice in small pot with 1/4 cup water over medium-low heat. Cook, stirring often, until tender and water has evaporated, 15 minutes. Season with 1/4 tsp. salt and remove from burner. Cover and set aside. While rice cooks, sear chicken.
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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.
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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.
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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.
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