15-Min Coconut Chicken Curry with Bok Choy & Pre-Cooked Sweet Potatoes
15 Min Meal

15-Min Coconut Chicken Curry

with Bok Choy & Pre-Cooked Sweet Potatoes

15 MIN
4 Servings
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  • with Boneless Chicken Breast Pieces
    includes 20 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
  • with Cooked Pulled Chicken
    includes 20 oz No Added Hormones, Antibiotic-Free Cooked Pulled Chicken View recipe
  • with Boneless Chicken Breast Pieces

    From the Test Kitchen

    Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! This quick curry gets its long-simmered flavor from an aromatic broth which highlights vibrant curry paste and smooth coconut milk, flavoring tender chicken and vegetables as they cook.

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    • Nutrition
      PER SERVING
    • Calories
      650 Cals (est.)
    View Full Nutrition
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    fresh
    ingredients
    15-Min Coconut Chicken Curry with Bok Choy & Pre-Cooked Sweet Potatoes
    Title
    • 20 oz Boneless Chicken Breast Pieces
    • 20 oz Cooked Sweet Potatoes
    • 20 oz Baby Bok Choy
    • 2 Limes
    • 6 Tbsps East Asian-Style Sautéed Aromatics
    • 2 Tbsps Yellow Curry Paste
    • 2 Tbsps Soy Sauce
    • 2 oz Sweetened Toasted Coconut Chips
    • 2 13.5-Oz Can Light Coconut Milks
    • 4 tsps Cornstarch
    • 1 Tbsp Vadouvan Curry Powder
    Prepare the ingredients & start the chicken
    1 Prepare the ingredients & start the chicken

    Wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; thinly slice crosswise. Quarter the limes. In a bowl, combine the cornstarch and 4 tablespoons of water. Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the curry powder; toss to coat. In a large pot, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Leaving any browned bits (or fond) in the pot, transfer to a plate.

    Start the curry
    2 Start the curry

    In the pot of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced bok choy and sautéed aromatics; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the soy sauce, the juice of 4 lime wedges, and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until combined.

    Finish the curry & serve your dish
    3 Finish the curry & serve your dish

    Add the partially cooked chicken, sweet potatoes, coconut milk, and cornstarch slurry (stirring to recombine before adding); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until combined, slightly thickened, and the chicken is cooked through. Turn off the heat. Serve the finished curry garnished with the coconut chips. Serve the remaining lime wedges on the side. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & start the chicken
    1 Prepare the ingredients & start the chicken

    Wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; thinly slice crosswise. Quarter the limes. In a bowl, combine the cornstarch and 4 tablespoons of water. Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the curry powder; toss to coat. In a large pot, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Leaving any browned bits (or fond) in the pot, transfer to a plate.

    2 Start the curry

    In the pot of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced bok choy and sautéed aromatics; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the soy sauce, the juice of 4 lime wedges, and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until combined.

    Start the curry
    Finish the curry & serve your dish
    3 Finish the curry & serve your dish

    Add the partially cooked chicken, sweet potatoes, coconut milk, and cornstarch slurry (stirring to recombine before adding); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until combined, slightly thickened, and the chicken is cooked through. Turn off the heat. Serve the finished curry garnished with the coconut chips. Serve the remaining lime wedges on the side. Enjoy!

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