Coconut Chicken Curry Preparation

Bring a little culture to the kitchen with this delicious curry flavored with basil, ginger, and coconut milk.

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Coconut Chicken Curry Preparation

Included Ingredients

Chicken, onion, salt, mae ploy, sugar, lite coconut milk, carrot, green pepper, cilantro, ginger paste, bouillon, fish sauce, seasonings.

Groceries Needed

  • Brown or Jasmine rice
  • Naan bread
  • Cornstarch

Optional Additions

  • Yellow curry powder (for stronger flavor)
  • Chili powder (for stronger flavor)
  • Mangoes
  • Zucchini

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: Serve with rice of choice and naan.

Alternate Serving Option:

Curry Chicken Salad

Low Carb Serving Option:

Serve with riced cauliflower.

Small

3 Servings

Stovetop

Cook from frozen in a medium saucepan over medium heat. Add 1/4 cup water. Break up as it thaws and cooks. Bring to a boil. Reduce heat to low, cover and cook for 25-30 minutes or to an internal temperature of 165 F. Remove chicken and cube. For a creamy flavor, add 1/4 cup plain greek yogurt or 1/4 cup lite coconut milk (dairy free). Return chicken to sauce and serve.

Pressure Cooker

Cook on manual for 15 minutes or to an internal temperature of 165 F, natural pressure release. Add 1/4 cup of water before cooking to bring up to pressure. When chicken is done, remove from the pot. For a creamy flavor, add 1/4 cup plain greek yogurt or 1/4 cup lite coconut milk (dairy free). Return chicken to sauce and serve. If chicken isn't cooked through after 15 minutes, cube and return to the pressure cooker on saute setting.

Slow Cooker

Using a 1.5-2 quart slow cooker. Add 1/4 cup water and cook on low 3-4 hours or to an internal temperature of 165° F. Remove chicken and cut into cubes.For a creamy flavor, add 1/4 cup plain greek yogurt or 1/4 cup lite coconut milk (dairy free). Return chicken to sauce and serve.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Yellow Curry Powder | ½ Tbsp

Chili powder | ¼ tsp

Medium

6 Servings

Slow Cooker

Add 1/2 cup water and cook on low 3-4 hours, or to an internal temperature of 165 F. Remove chicken and cut into cubes. For a creamy flavor, add 1/2 cup plain greek yogurt or 1/2 cup lite coconut milk (dairy free). Return chicken to sauce and serve.

Pressure Cooker

Add 1/2 cup water and cook on manual for 30 minutes or to an internal temperature of 165 F. Natural pressure release. Remove chicken and cube. Recommend adding 1/2 cup plain greek yogurt or 1/2 cup lite coconut milk (dairy free) to sauce. Whisk until combined. Return chicken to sauce and serve. If chicken isn’t cooked through after 30 minutes, cube and return to the pressure cooker on sauté setting.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Yellow Curry Powder | 1 Tbsp

Chili powder | ½ tsp

Nutrition Facts

Serving Size | 0.5 cup
369 Calories | 17.4g Total Fat | 23.9g Carbs | 9.5g Fiber | 33.3g Protein | 4.7g Sugars | 15.8g Sat. Fat | 1051 mg Sodium

Allergens: Corn, Seafood. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.