Malaysian Red Curry Chicken Bowl

curry-spiced chicken thighs, sautéed peppers and onions, jasmine rice, spicy almond butter sauce

Serves: 2 | Time to Table: 30 minutes | Calories: 722 | Protein Category: Chicken | Allergens: Contains Soy (Soy Sauce), Gluten (Soy Sauce), + Nuts (Almond Butter) | Excellent Source of: Fiber, Iron, Protein, Vitamin A, Vitamin C | Good Source of: Calcium, Potassium


$15.99/Serving
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Equipment:

  • - Chef's Knife
  • - Large Nonstick Skillet
  • - Liquid Measuring Cup
  • - Measuring Spoons
  • - Medium Saucepan with Lid
  • - Small Bowl
  • - Tongs
  • - Whisk

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Almond Butter
  • - Chicken Thighs (Boneless, Skin On)
  • - Cilantro
  • - Curry Powder
  • - Fajita Mix
  • - Honey
  • - Jasmine Rice
  • - Lime Juice
  • - Minced Garlic
  • - Scallions
  • - Soy Sauce
  • - Sriracha

Wine Pairings by @grapefriend

These spicy, rich Malaysian flavors are best paired with a low-alcohol, slightly sweet wine like an off-dry Riesling.

Beer Pairings

An American IPA’s maltiness combined with prominent hoppy aroma and flavor complements intensely flavorful, spiced dishes, such as curry.

TK Table Talk:

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What To Do:


Malaysian Red Curry Chicken Bowl - Step 1

1. Cook rice: In a medium saucepan over high heat, bring 1¼ cups water and ¼ teaspoon salt to a boil. Stir in rice and return to a boil. Reduce heat to low, cover and simmer 15 minutes. Turn off heat and let stand, covered, for 5 minutes.


Malaysian Red Curry Chicken Bowl - Step 2

2. Make sauce: Whisk together ONLY 2 teaspoons lime juice, almond butter, soy sauce, honey, sriracha, and 1 table-spoon water, whisking well to combine. Set aside.


Malaysian Red Curry Chicken Bowl - Step 3

3. Cook chicken: Rub chicken with curry paste and ½ teaspoon each salt and pepper. Heat 2 teaspoons olive oil in a large nonstick skillet over medium heat. Cook chicken 5 to 6 minutes on each side or until done. Remove from skillet and keep warm.


Malaysian Red Curry Chicken Bowl - Step 4

4. Cook vegetables: Add 2 teaspoons olive oil to skillet. Add fajita mix and garlic. Sauté 2 minutes. Add ¼ teaspoon each salt and pepper and ¼ cup water. Cook 4 minutes longer or until vegetables are crisp-tender.

To Serve: Divide rice between two serving bowls. Top evenly with chicken, vegetables, cilantro, and scallions. Drizzle evenly with sauce. Season with salt and pepper to taste.

Pro Tip:

For added flavor, grill the chicken instead of searing in the skillet.

terraskitchen.com

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @TerrasKitchen and #ARecipeForRealLife.

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