Thai green curry with shrimp, zucchini, and jasmine rice

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

Fresh & Ready

Delicious, chef-crafted meals straight from our kitchen to your oven for when you want the night off. Just heat up and eat up in under 10 minutes.

Thai green curry with shrimp, zucchini, and jasmine rice

Dairy-Free, Soy-Free, Gluten-Free

2 Servings, 760 Calories/Serving

35–40 Minutes (Conventional oven)

9 Minutes (Microwave oven)

This Thai-style dish is all about big, bold flavors. Our fragrant coconut milk and green curry paste create a delicious sauce for the shrimp and vegetables.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

Ingredients

Sun Basket 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 box.
  • In your tray:
  • Sustainably raised shrimp
  • Organic onion
  • Organic bell pepper
  • Organic zucchini
  • Organic yellow squash
  • Organic carrot
  • Extra virgin olive oil
  • Kosher salt
  • In your bag:
  • Thai jasmine rice (jasmine rice - extra virgin olive oil)
  • Thai green curry sauce (coconut milk - lime juice - green curry paste - spinach - extra virgin olive oil - water - honey - arrowroot powder)

Nutrition per serving

Calories: 760, Protein: 27g (54% DV), Fiber: 6g (24% DV), Total Fat: 35g (54% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 1.5g, Saturated Fat: 19g (95% DV), Cholesterol: 90mg (30% DV), Sodium: 850mg (35% DV), Carbohydrates: 76g (25% DV), Total Sugars: 14g, Added Sugars: 2g (4% DV).
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

Choose your heating method

  • Conventional oven | 35–40 minutes
Heat the oven to 425°F.
Transfer the rice to an ovenproof dish and sprinkle with 1 tablespoon water. Remove the plastic from the tray. Pour the curry sauce over the shrimp and vegetables. Cover the curry and the rice with foil and bake both for 20 minutes. Stir the curry, re-cover, and bake both the rice and the curry 15 to 20 minutes more, until heated through.

  • Microwave oven | 9 minutes
Transfer the rice into a microwave-safe dish and sprinkle with 1 tablespoon water. Remove the plastic from the tray. Pour the curry sauce over the shrimp and vegetables. Place a damp paper towel over the curry and the rice and microwave both for 5 minutes. Stir the curry, re-cover, and microwave both the rice and the curry 4 minutes more, until heated through.

Serve

Season the curry to taste with salt and pepper. Transfer the rice to individual plates or bowls, top with the curry, and serve.

Ovens may vary.

The foods in your tray have been prepared for you to enjoy fresh; do not freeze. Per USDA recommendations, heat to at least 165°F.

Do not expose tray to open flame or direct contact with heating element.