In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Coconut curried chicken with squash, mushrooms, and basil
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 540 Calories/Serving
25–40 Minutes
We love one-pan meals like this easy, comforting coconut curry enriched by our house-made tomato base and studded with tender mushrooms and squash.
In your bag
- Chicken options:
- 10 ounces diced boneless skinless chicken breast
- 2 boneless skinless chicken breasts (about 5 ounces each)
- 1 organic yellow onion
- 2 organic carrots
- 1 organic yellow or other summer squash
- ¼ pound organic cremini or other button mushrooms
- 1 tablespoon curry powder
- ½ cup coconut milk
- Sunbasket tomato sauce (tomatoes - onions - garlic - olive oil - salt - spices)
- 4 or 5 sprigs organic fresh Thai basil
Nutrition per serving
Calories 540, Total Fat 33g (42% DV), Sat. Fat 14g (70% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 610mg (27% DV), Total Carb. 29g (11% DV), Fiber 8g (29% DV), Total Sugars 14g (Incl. 0g Added Sugars, 0% DV), Protein 37g
Contains:
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, Sesame.
Instructions
Wash produce before use
1
Prep and brown the chicken
- Diced chicken: Cut a small corner from the packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season lightly with salt and pepper.
- Chicken breasts: Pat the meat dry with a paper towel; cut into 1-inch pieces. Season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, stirring once or twice, until lightly browned and not yet cooked through, 3 to 5 minutes. Transfer to a plate. Do not clean the pan.
While the chicken browns, prepare the vegetables.
2
Prep the vegetables
- Peel and thinly slice enough onion to measure 1½ cups [3 cups].
- Scrub or peel the carrots and trim the ends; cut the carrots on the diagonal into ¼-inch-thick slices.
- Trim the ends from the squash; cut the squash in half lengthwise, then crosswise into ½-inch-thick half-moons.
- Cut the mushrooms into quarters.
3
Cook the curry
In the same pan used for the chicken, if dry, add 2 to 3 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the onion, carrots, squash, and curry powder, season with salt and pepper, and cook, stirring occasionally, until fragrant and the vegetables start to soften, 3 to 4 minutes.
Add the coconut milk, tomato sauce, and mushrooms and bring to a boil. Reduce to a simmer and add the chicken and any accumulated juices. Cover and cook until the chicken is cooked through and the vegetables are tender, 3 to 5 minutes. Remove from the heat and season to taste with salt and pepper.
When the curry is almost done, prepare the garnish.
4
Prep the garnish
- Strip the basil leaves from the stems; coarsely chop the leaves.
Serve
Kids Can!
- Measure the onion.
- Strip the basil leaves.
- Garnish with the basil.