Express
Yellow Coconut Chicken Curry
with sweet potatoes and rice
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesOver 30g protein
Chef
Jimmy Shay
Hoping to whip up a speedy meal for your family with zero slicing and dicing? You’ve come to the right place! Home Chef’s Chopped and Ready meals require no cutting board and no oven. These scrumptious and satisfying meals will fly from stovetop to dinner table in under 20 minutes, minimizing prep and clean-up while maximizing your time with loved ones.
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 16 oz. Cooked White Rice
- 12 oz. Sweet Potato Cubes
- 5⅗ fl. oz. Coconut Milk
- 4 oz. Mixed Diced Peppers
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1 oz. Red Pepper Pesto
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1 oz. Crispy Fried Onions
- 1 tsp. Garlic Salt
- 1 tsp. Curry Powder
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) pq1e7xq5
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Calories570
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Carbohydrates54g
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Net Carbs49g
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Fat22g
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Protein34g
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Sodium1310mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
- 1 Microwave-Safe Bowl
- 1 Microwave
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 diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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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 Chicken
Pat chicken dry and season all over with 1/4 tsp. salt and a pinch of pepper.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.Add chicken to hot pan. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.While chicken cooks, continue recipe. -
2 Cook the Vegetables
Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add sweet potatoes, mixed peppers, 1/4 cup water, 1/4 tsp. salt, and a pinch of pepper to hot pan. Cover and stir occasionally until vegetables are tender and slightly browned, 8-12 minutes.If pan is dry, add additional water, 1 Tbsp. at a time, as needed.Remove from burner. -
3 Add the Sauce
Add pesto to hot pan with chicken. Stir occasionally until chicken is coated, 1-2 minutes.
Add coconut milk, 1/2 cup water, curry powder, and garlic salt. Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed. Stir to combine and bring to a simmer.Once simmering, stir occasionally until sauce has slightly thickened, 2-3 minutes.Stir in cooked vegetables until coated, 1-2 minutes.Remove from burner.While sauce cooks, continue recipe. -
4 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps and remove from packaging.
Place rice in a microwave-safe bowl.Microwave uncovered until heated through, 3-4 minutes.Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork.Plate dish as pictured on front of card, topping rice with chicken-vegetable mixture. Garnish with crispy onions. Bon appétit!
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