Spicy Thai green curry with jasmine rice, zucchini, and bell pepper

Pre-Prepped

Our chefs do most of the work ahead of time, leaving the finishing touches for you—like quick prepping or cooking—for a fresh, mouthwatering dinner in under 20 minutes.

Spicy Thai green curry with jasmine rice, zucchini, and bell pepper

Gluten-Free Friendly, Dairy-Free, Soy-Free, Pescatarian, Spicy

2 Servings, 740 Calories/Serving

20 Minutes

This Thai-style dish is all about big, bold flavors. Our fragrant coconut milk and green curry paste create a delicious sauce for a trio of tasty vegetables and your choice of protein.

Ingredients

Thai jasmine rice
Your choice of protein
1 organic carrot
1 organic zucchini or yellow squash
1 organic red or other bell pepper
Thai green curry sauce (coconut milk - lime juice - green curry paste - spinach - lemongrass - extra virgin olive oil - honey - water - cilantro - arrowroot powder)

Nutrition per serving

Calories 740, Total Fat 41g (53% DV), Sat. Fat 22g (110% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 680mg (30% DV), Total Carb. 75g (27% DV), Fiber 7g (25% DV), Total Sugars 14g (Incl. 3g Added Sugars, 6% DV), Protein 22g
Contains: Crustacean Shellfish (shrimp), Tree Nuts (coconut)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt " + "per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility " + "that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, " + "Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

Wash produce before use

Heat the rice

Choose your heating method:

Our chefs think this cooks best in the microwave.

Microwave oven | 2–3 minutes

Transfer the rice to a microwave-safe dish and sprinkle with 1 tablespoon [2 TBL] water. Place a damp paper towel over the dish of rice and microwave until heated through, 2 to 3 minutes.

Stovetop | 4–5 minutes

In a medium sauce pot, add the rice and stir to break apart. Add 2 tablespoons [¼ cup] water, cover, and cook over medium-low heat, stirring occasionally, until heated through, 4 to 5 minutes.

While the rice is heating, start the curry.

Prep and start cooking your protein

Shrimp and jumbo shrimp: Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Go to Step 3.
Diced chicken: Cut a small corner from the packaging and drain off any excess liquid. Transfer the chicken to a plate; pat dry with a paper towel.
Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes.

In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein, season with salt and pepper, and cook, stirring occasionally, until lightly browned but not yet cooked through, 2 to 3 minutes. Transfer to a plate. Do not clean the pot.

Finish the curry

Scrub or peel the carrots and trim the ends; cut the carrots on the diagonal into ¼-inch-thick slices.
Cut the zucchini in half lengthwise, then crosswise into 1-inch-thick half-moons.
Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into 1-inch pieces.

In the same pot used for your protein, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Add the carrots, zucchini, and bell pepper and cook, stirring occasionally, until starting to soften, about 2 minutes. Add the green curry sauce and bring to a boil, then reduce to a simmer. Add your protein (including shrimp or jumbo shrimp if using) and continue cooking until heated through and cooked, 4 to 6 minutes for all proteins. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the rice to individual plates or bowls. Top with the vegetables, curry sauce, and your protein and serve.

Ovens may vary.

Per USDA recommendations, heat to at least 165°F.

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