Pasture-raised Chicken Breast, Green Curry Sauce (shallots, garlic, ginger, lemongrass, jalapeño, cilantro, coriander, sugar, coconut milk, chicken stock, fish sauce, basil), Green Beans, Spinach, Cilantro, Thai Basil.

Meal Kit Contains: Fish, Shellfish, Coconut

Thai Green Coconut Curry
with Seasonal Vegetables & Jasmine Rice

This curry has its roots in central Thailand, where bold spices meet the tropical richness of coconut milk. The green curry paste owes its signature color to fresh green chilies, which lend the dish a spicy kick, balanced by the creamy sweetness of coconut. Over time, it has become a staple of Thai cuisine, enjoyed both in traditional settings and modern variations worldwide.

2 SERVINGS | PREP TIME: 15 minutes | TOTAL TIME: 30 minutes
Allergens: Shellfish


IN THE BOX


Shredded Poached Organic Chicken Breast
Thai Basil
Cilantro
Organic Spinach
Green Beans
Thai Green Coconut Curry
Jasmine Rice


NEED AT HOME
Lime (Optional)
Salt & Pepper

1. COOK RICE
In a small pot, bring 1.5 cups of water to a boil and add 2 tsp of salt.
Add rice to boiling water, return to a boil, cover, and reduce heat to low and cook for 15-20 minutes.
Turn off the heat, and let the rice sit for 5 minutes, then luff with a fork and keep covered until needed.

2. PREPARE VEGGIES
Trim the edges of the green beans and slice them into halves.
Toss with oil, salt, and pepper and reserve

3. HEAT CURRY & CHICKEN
In a small-medium saucepan, add the curry and bring to a low simmer.
Once the curry starts simmering, add the spinach and the chicken. Turn the heat off.

4. COOK VEGGIES AND SERVE
Heat a small saute pan over medium-high heat; once the pan is hot, add the green beans and cook until they get slightly charred on the outside; turn heat off.
Divide rice evenly between the desired serving bowls, top with the Thai coconut curry, herbs, and green beans.
Squeeze fresh lime juice over dish (optional).

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