Thai-style chicken with coconut curry sauce and mixed vegetables

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

Thai-style chicken with coconut curry sauce and mixed vegetables

Thai-style chicken with coconut curry sauce and mixed vegetables

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

2 Servings, 560 Calories/Serving

20 Minutes

In this deconstructed spin on the wildly popular soup tom kha gai, our fragrant lemongrass paste and coconut milk make a delicious sauce for chicken and vegetables.

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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.
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • ½ pound organic broccoli
  • ¼ pound organic okra
  • 3 ounces organic cremini or other button mushrooms
  • 3 organic scallions
  • 1 organic lime
  • Sunbasket lemongrass paste (lemongrass - EVOO - garlic - ginger - turmeric)
  • ½ cup coconut milk
Ingredient IQ
The flavor of lemongrass is subtle, with a more floral fragrance and less acidity than either lemon juice or zest. Sold by the stalk, it’s fibrous to the point of being woody and is usually “bruised,” thinly sliced, or pounded to a paste before it is added to a dish.

Nutrition per serving

Calories 560, Total Fat 35g (45% DV), Sat. Fat 12g (60% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 110mg (5% DV), Total Carb. 21g (8% DV), Fiber 7g (25% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 39g
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

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

Wash produce before use

1

Prep and cook the chicken

  • Pat the chicken dry with a paper towel; season with salt and pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes. Transfer to a cutting board to cool slightly. Cut the chicken crosswise into ½-inch-thick slices. Do not clean the pan.
While the chicken cooks, prepare the vegetables.

2

Prep the vegetables

  • Cut the broccoli into 1-inch florets; trim any coarse stems.
  • Trim the tops from the okra; cut the okra in half lengthwise.
  • Thinly slice the mushrooms.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate. Set aside the green parts for garnish.

3

Cook the vegetables

In the same pan used for the chicken, warm 1 teaspoon [2 tsp] oil over medium-high heat until hot but not smoking. Add the broccoli, okra, mushrooms, and white parts of the scallions, season with salt and pepper, and cook, stirring occasionally, until the broccoli is just tender and the okra and mushrooms start to soften, 4 to 5 minutes. Remove from the heat and season to taste with salt and pepper.
While the vegetables cook, prepare the coconut curry sauce.

4

Make the coconut curry sauce

  • Juice half the lime; cut half into wedges for garnish. [Juice 1 lime; cut 1 lime into wedges.]
In a small sauce pot over medium heat, warm 1 teaspoon [2 tsp] oil until hot but not smoking. Add the lemongrass paste and cook, stirring constantly, until fragrant, about 1 minute. Add the coconut milk, stir until well combined, and bring to a boil. Cook, stirring constantly, until thickened slightly, 2 to 3 minutes. Remove from the heat, stir in 1 teaspoon [2 tsp] lime juice, and season to taste with salt and pepper.

Serve

Transfer the vegetables to individual bowls, top with the chicken, and spoon over as much coconut curry sauce as you like. Garnish with the green parts of the scallions and serve the lime wedges and any remaining sauce on the side.
Kids Can!
  • Time the chicken.
  • Juice the lime.
  • Measure the lime juice.
  • Garnish with the scallions.
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