Spicy red curry chicken over warm jicama-citrus salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spicy red curry chicken over warm jicama-citrus salad

Spicy red curry chicken over warm jicama-citrus salad

Gluten-Free Friendly, Dairy-Free, Paleo, Carb-Conscious, Spicy, <600 Calories, Protein Plus

2 Servings, 430 Calories/Serving

25–40 Minutes

Some like it hot . . .  and some like it hotter. In this Thai-inspired dish, we dial up the heat by slathering juicy chicken thighs with our blazin’ red curry paste and serving them with a crunchy jicama salad. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 2 tablespoons red curry paste
  • 1 wedge organic Savoy or other cabbage (about ½ pound)
  • ½ pound organic jicama
  • 1 organic orange
  • 4 or 5 sprigs organic fresh mint
  • Sunbasket cashew-lime glaze (cashew butter - gluten-free tamari - water - toasted sesame oil - maple syrup - lime juice - sambal oelek - garlic - ginger)
  • 3 ounces organic shredded carrots
  • 2 tablespoons lime juice

Nutrition per serving

Calories 430, Total Fat 23g (29% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 1080mg (47% DV), Total Carb. 34g (12% DV), Fiber 13g (46% DV), Total Sugars 7g (Incl. 1g Added Sugars, 2% DV), Protein 26g
Contains: Crustacean Shellfish (shrimp), Tree Nuts (cashew), Soybeans, Sesame

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.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and cook the chicken

  • Pat the chicken dry with a paper towel; season with salt and pepper and rub with the red curry paste.

In a medium [large] frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, turning occasionally, until lightly browned and cooked through, 3 to 4 minutes per side for thighs, 4 to 6 minutes per side for breasts. Transfer to a cutting board to cool slightly. Cut the chicken into ½-inch-thick slices. Wipe out the pan. While the chicken is cooking and cooling, start preparing the remaining ingredients.


Prep the remaining ingredients

  • Cut away any core from the cabbage; thinly slice the cabbage.
  • Using a sharp knife or a peeler, remove the peel from the jicama; cut the white flesh into ½-inch-thick slices, then cut the slices lengthwise into ½-inch-thick sticks.
  • Using your hands or a sharp knife, peel the orange. Cut the fruit crosswise into ½-inch-thick slices or see Chef’s Tip on supreming. Discard any seeds. 
  • Strip the mint leaves from the stems.
  • In a small bowl, stir together the cashew-lime glaze and 2 tablespoons [¼ cup] water. Set aside for serving. 


Make the jicama-citrus salad

In the same pan used for the chicken, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the cabbage, jicama, and carrots and season generously with salt and pepper. Cook, stirring occasionally, until the vegetables are crisp-tender, 2 to 3 minutes. Remove from the heat. Add the orange, mint, and lime juice and toss to combine. Season to taste with salt and pepper. 


Transfer the jicama-citrus salad to individual bowls and top with the chicken. Spoon over as much cashew-lime sauce as you like and serve any remaining sauce on the side.

Kids Can!
  • Peel the orange by hand. 
  • Strip the mint leaves.
  • Stir the cashew-lime glaze and water.
  • Spoon the cashew-lime sauce over the chicken.