Oven-Baked Curry Peanut Chicken
with Coconut Rice, Green Beans & Sesame Seeds
Details
Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Here, you'll cook tender bites of Vadouvan-seasoned chicken over a bed of rice and green beans, covered in sweet coconut milk. You'll make a creamy curry-peanut sauce to drizzle on top and garnish the dish with crunchy peanuts and sesame seeds.
Ingredients
10 oz
Boneless Chicken Breast Pieces
1 tbsp
Smooth Peanut Butter Spread
1 tbsp
Yellow Curry Paste
2 tbsp
Mayonnaise
1 tbsp
Mirin (salted cooking wine)
½ cup
Long Grain White Rice
3 tbsp
East Asian-Style Sautéed Aromatics
3 tbsp
Roasted Peanuts
1 tsp
Black & White Sesame Seeds
2 tsp
Vadouvan Curry Powder
1 each
13.5-oz can Light Coconut Milk
1 tbsp
Soy Sauce
6 oz
Green Beans
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the base
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the green beans; snap off and discard any stems ends. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In the tray, combine the rice, sautéed aromatics, green beans, soy sauce, and coconut milk. Season with salt and pepper; stir to thoroughly combine.
step 2
Prepare the chicken & bake the trays
Pat the chicken dry with paper towels. Season with salt, pepper, and enough of the curry powder to coat (you may have extra). Evenly top the prepared base with the seasoned chicken. Tightly cover the tray with foil and bake 40 to 45 minutes, or until the rice is tender and the chicken is cooked through. Remove from the oven.
step 3
Make the sauce & serve your dish
Meanwhile, in a bowl, combine the mayonnaise, peanut butter spread, mirin, 2 teaspoons of water, and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. Serve the baked tray topped with the sauce, peanuts, and sesame seeds. Enjoy!
Ingredients
10 oz
Boneless Chicken Breast Pieces
1 tbsp
Smooth Peanut Butter Spread
1 tbsp
Yellow Curry Paste
2 tbsp
Mayonnaise
1 tbsp
Mirin (salted cooking wine)
½ cup
Long Grain White Rice
3 tbsp
East Asian-Style Sautéed Aromatics
3 tbsp
Roasted Peanuts
1 tsp
Black & White Sesame Seeds
2 tsp
Vadouvan Curry Powder
1 each
13.5-oz can Light Coconut Milk
1 tbsp
Soy Sauce
6 oz
Green Beans
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the base
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the green beans; snap off and discard any stems ends. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In the tray, combine the rice, sautéed aromatics, green beans, soy sauce, and coconut milk. Season with salt and pepper; stir to thoroughly combine.
step 2
Prepare the chicken & bake the trays
Pat the chicken dry with paper towels. Season with salt, pepper, and enough of the curry powder to coat (you may have extra). Evenly top the prepared base with the seasoned chicken. Tightly cover the tray with foil and bake 40 to 45 minutes, or until the rice is tender and the chicken is cooked through. Remove from the oven.
step 3
Make the sauce & serve your dish
Meanwhile, in a bowl, combine the mayonnaise, peanut butter spread, mirin, 2 teaspoons of water, and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. Serve the baked tray topped with the sauce, peanuts, and sesame seeds. Enjoy!
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