Coconut–Lemongrass Chicken Curry
with Potatoes, Green Beans, Bell Pepper, Rice & Peanuts
- Tree Nuts
- Peanuts
- Milk
Tender potatoes, green beans, and sweet bell pepper simmer in creamy coconut milk infused with aromatic curry powder, fragrant lemongrass, bright lime, and chili sauce. Spoon it over fluffy rice and finish with fresh cilantro and crunchy peanuts for a warm, satisfying bowl with layers of flavor and texture.
Ingredients
2 ounce
Lemongrass Puree
10 ounce
Chopped Chicken Breast
12 ounce
Potatoes
1 ounce
Sweet Thai Chili Sauce
8 ounce
Green Beans
1 tablespoon
Curry Powder
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 unit
Lime
1 unit
Bell Pepper
¾ cup
Jasmine Rice
¼ ounce
Cilantro
½ ounce
Peanuts
(Contains: Peanuts)
½ ounce
Basil Paste
Not included in your delivery
1 teaspoon (tsp)
Sugar
3 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
Meanwhile, wash and dry produce.
Dice potatoes into ¼-inch pieces. Trim green beans if necessary; cut crosswise into 2-inch pieces. Halve, core, and thinly slice bell pepper into strips. Quarter lime. Roughly chop cilantro. Roughly chop peanuts.
Heat a large drizzle of oil in a large pan over medium-high heat. (Use a high-sided pan for 4 servings.) Add potatoes and a big pinch of salt. Cook, stirring occasionally, until softened, 5 minutes.
Add another drizzle of oil, green beans, and bell pepper; stir to combine. Season with curry powder and cook, stirring constantly, until veggies soften, 2 minutes more.
Thoroughly shake coconut milk in container before opening. Stir coconut milk, chili sauce, lemongrass paste, half the basil paste, ¼ cup water, 1 tsp sugar, and a squeeze of lime juice into pan with veggies (all the basil paste, ½ cup water, and 2 tsp sugar for 4 servings).
Bring to a simmer, then reduce heat to medium low and cover. Simmer until sauce has thickened and veggies are tender, 4-6 minutes.
Turn off heat. Taste and season with salt and more lime juice if desired.
Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings).
Divide rice between shallow bowls and top with veggie curry. Garnish with cilantro and peanuts. Serve with any remaining lime wedges on the side.
