Organic Chicken & Eggplant Coconut Curry
with Dark Meat Chicken, Bell Pepper & Cilantro Lime Rice
- Tree Nuts
- Milk
Juicy dark meat chicken and silky eggplant simmer in a luscious coconut curry with a sweet chili kick! Served with zesty cilantro lime rice, the curry delivers creamy, spicy, and bright flavors—and it’s ready in a quick 30 minutes.
Ingredients
1 unit
Green Bell Pepper
10 ounce
Organic Chopped Chicken Breast
1 ounce
Sweet Thai Chili Sauce
1 unit
Chicken Stock Concentrate
½ tablespoon
Curry Powder
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 unit
Lime
1 unit
Eggplant
¾ cup
Jasmine Rice
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
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.
While rice cooks, wash and dry produce.
Trim ends off eggplant; dice into ½-inch pieces. Core, deseed, and dice bell pepper into ½-inch pieces. Zest and quarter lime. Mince cilantro.
Heat a large drizzle of oil in a large pan over medium-high heat. Add eggplant, bell pepper, and a big pinch of salt; cook, stirring occasionally, until veggies are beginning to soften, 4-6 minutes. TIP: If pan looks dry, add another drizzle of oil.
Turn off heat; transfer veggies to a plate. Wipe out pan.
Open package of chicken* and drain off any excess liquid.
Heat a large drizzle of oil in pan used for veggies over medium-high heat. Add chicken and a big pinch of salt. Cook, stirring occasionally, until lightly browned, 3-4 minutes.
Stir in half the curry powder (all for 4 servings); cook until fragrant, 1 minute. (The chicken will finish cooking in the next step.)
Thoroughly shake coconut milk in container before opening.
Stir eggplant mixture, coconut milk, chili sauce, stock concentrate, 1 tsp sugar (2 tsp for 4 servings), and juice from half the lime into pan with chicken. Bring to a simmer, then reduce heat to medium low. Simmer until sauce has thickened, veggies are tender, and chicken is cooked through, 4-6 minutes. TIP: If sauce becomes too thick, add a splash of water.
Taste and season with salt and more lime juice if desired. Remove from heat.
Fluff rice with a fork; stir in lime zest, half the cilantro, and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper.
Divide rice and coconut curry between shallow bowls in separate sections. Garnish with remaining cilantro. Serve with any remaining lime wedges on the side.
