Meal Kit
Green Curry Chicken
With Green Beans, Tomatoes, and Jasmine Rice
Prep & Cook Time: 30-40 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Tree Nuts (Coconuts), Soy
Chef
Jimmy Madla
In Your Box (serves 2)
- 2 Boneless Skinless Chicken Breasts
- 10 oz. Green Beans
- ¾ cup Jasmine Rice
- 4 oz. Grape Tomatoes
- 1 Shallot
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1 Tbsp. Green Curry Paste
- 4 Cilantro Sprigs
- 1 tsp. Chopped Ginger
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14 fl. oz. Coconut Milk
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) EOdYQ23G
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Calories980
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Carbohydrates89g
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Net Carbs80g
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Fat48g
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Protein52g
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Sodium940mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
- 1 Small Pot
- 1 Medium Non-Stick Pan
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 Make the Rice
Bring a small pot with rice and 1 1/2 cups of water to a boil. Reduce to a simmer, cover, and cook until tender, about 20 minutes. Remove from heat, keep covered, and set aside.
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2 Prepare the Ingredients
Peel and mince shallot. Trim ends off green beans. Halve grape tomatoes. Mince cilantro. (No need to stem cilantro: the tops are tender and flavorful.)
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3 Sear the Chicken
Rinse chicken breasts, pat dry, and season with a pinch of salt and pepper. Heat a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and chicken to pan and cook 3-4 minutes per side, or until browned. Transfer chicken to half of baking sheet and reserve pan (no need to wipe clean).
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4 Roast Chicken and Vegetables
Add beans and tomatoes to other side of baking sheet and toss with 1 tsp. olive oil and a pinch of salt and pepper. Roast chicken and vegetables until chicken reaches a minimum internal temperature of 165 degrees, about 10-12 minutes. Remove from oven and set aside.
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5 Make the Sauce
Warm same pan used to brown chicken over medium-high heat and add 1 tsp. olive oil, ginger, and shallot. Cook for 30 seconds, or until fragrant. Add curry paste and cook 30 more seconds. Add coconut milk and cook 5-7 minutes, or until thickened. Stir in half the cilantro and set aside.
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6 Plate the Dish
Pour sauce on plate and place a portion of rice to the side. Arrange beans and tomatoes on a plate. Place chicken on top and garnish with remaining cilantro.
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