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.
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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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