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Thai chicken curry and jasmine rice with peas
Gluten-Free Friendly, Dairy-Free, Soy-Free, Protein Plus
2 Servings, 830 Calories/Serving
25–30 Minutes (Conventional oven)
8–10 Minutes (Microwave oven)
Curry up and feast to feel oh-so-good from the inside out. With ginger, garlic, lemongrass, turmeric, and more anti-inflammatory herbs and spices, curries like this one taste as good as they make you feel.
Ingredients
- In your tray:
- Jasmine rice
- Pulled cooked chicken
- Coconut milk
- Diced tomatoes
- Organic onion
- Organic bell pepper
- Diced green chiles
- Organic peas
- Extra virgin olive oil
- Lemongrass
- Lime juice
- Organic fresh garlic
- Organic fresh ginger
- Arrowroot powder
- Kosher salt
- Turmeric
- Ground coriander
- Ground cumin
- Ancho chile powder
- Cardamom
- Lime zest
- Black pepper
Nutrition per serving
Calories 830, Total Fat 40g (51% DV), Sat. Fat 17g (85% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 1350mg (59% DV), Total Carb. 78g (28% DV), Fiber 9g (32% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 41g
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
Choose your cooking method
This meal was delivered fresh (never frozen). Our chefs think it cooks up best in the microwave. If you need to freeze your meal for cooking later, that works too.
- Conventional oven | 25–30 minutes (fresh) or 60–65 minutes (frozen)
Heat the oven to 425°F. Remove the plastic from the tray. Transfer the rice to an ovenproof dish, sprinkle with 1 tablespoon water, and add the peas. Cover the tray of curry and the dish of rice with foil.
Fresh: Bake both the curry and the rice for 15 minutes. Stir the curry, re-cover, and bake both the curry and the rice 10 to 15 minutes more, or until heated through.
Frozen: Bake the curry for 30 minutes. Stir the curry, re-cover, and bake both the curry and the rice 30 to 35 minutes more, or until heated through.
- Microwave oven | 8–10 minutes (fresh) or 15–17 minutes (frozen)
Remove the plastic from the tray. Transfer the rice to a microwave-safe dish, sprinkle with 1 tablespoon water, and add the peas. Place a damp paper towel over the top of the tray of curry and the dish of rice.
Fresh: Microwave the curry for 5 minutes. Stir the curry, re-cover, and microwave both the curry and the rice 3 to 5 minutes more, or until heated through.
Frozen: Microwave the curry for 8 minutes. Stir the curry, re-cover, and microwave the curry and the rice 7 to 9 minutes more, or until heated through.
Serve
Season the chicken curry to taste. Pull apart any large pieces of chicken and coat all the chicken with the sauce. Transfer the rice and peas to individual plates or bowls, top with the chicken curry, and serve.
Ovens may vary. Per USDA recommendations, heat to at least 165°F. Do not expose tray to open flame or direct contact with heating element.