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
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.
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
Before You Cook
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.
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.
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.
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.
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.
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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