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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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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.
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.
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