Meal Kit
Thai-Style Chicken Curry
with jasmine rice and lime
Prep & Cook Time: 45-55 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Tree Nuts (Coconuts), Wheat, Soy
Chef
Tom Scodari
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 8 oz. Carrot
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5⅗ fl. oz. Coconut Milk
- ¾ cup Jasmine Rice
- 1 Onion
- 1 Lime
- 1 Jalapeno Pepper
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1 oz. Crispy Fried Onions
- 1 Tbsp. Yellow Curry Paste
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1 tsp. Umami Seasoning
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) MqgVb0Pn
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Calories820
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Carbohydrates97g
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Net Carbs89g
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Fat30g
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Protein37g
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Sodium1390mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Small Pot
- 1 Medium Non-Stick 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
Customize It Instructions
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Rice
Bring a small pot with rice, 11/4 cups water, and a pinch of salt to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside.While rice cooks, continue recipe. -
2 Prepare the Vegetables
Peel, trim, and cut carrot into 1/2" slices on an angle.
Halve lime. Cut one half into wedges and juice the other half.Halve and peel onion. Cut halves into 1/2" dice.Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño. -
3 Cook the Chicken
Pat chicken dry and season all over with umami seasoning.
Place a medium non-stick pan over medium-high heat and add 1/2 tsp. olive oil. Add chicken to hot pan and stir occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Transfer chicken to a plate. Keep pan over medium-high heat; no need to wipe clean. -
4 Start the Curry
Reduce heat to medium and add 1/2 tsp. olive oil, curry paste, onions, and jalapeños (to taste) to hot pan. Stir often until onions are translucent and curry paste is fragrant, 3-5 minutes.
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5 Finish Curry and Finish Dish
Add carrots, coconut milk, chicken, 1 Tbsp. lime juice, and a pinch of salt to hot pan. Stir to combine and bring to a simmer.
Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed.Once simmering, cover and stir occasionally until vegetables have softened and curry has thickened, 15-20 minutes. Remove from burner.Plate dish as pictured on front of card, topping rice with curry and garnishing with crispy onions. Squeeze lime wedges over to taste. Bon appétit!
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