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Baked Coconut Curry Chicken

with Roasted Peppers & Cabbage

Hands-Off Cooking
Easy Cleanup
  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 730 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Baked chicken gets a vibrant lift from a coating of spicy yellow curry paste and coconut milk powder—matched by sweet roasted peppers and cabbage tossed in a fragrant lime dressing.

fresh
ingredients
Baked Coconut Curry Chicken with Roasted Peppers & Cabbage
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ½ cup Jasmine Rice
  • ½ lb Red Cabbage
  • 2 Tbsps Butter
  • 2 tsps Golden Mountain Sauce
  • 2 tsps Sugar
  • 1 Tbsp Yellow Curry Paste
  • 2 Tbsps Rice Vinegar
  • 1 Red Bell Pepper
  • 2 Tbsps Coconut Milk Powder
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the chicken & vegetables:
1 Prepare the chicken & vegetables:

Place a rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut out and discard the cabbage core; roughly chop the leaves. Cut off and discard the stems of the peppers; halve lengthwise, then remove and discard the ribs and seeds. Place the cabbage and peppers on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on 1 side of the sheet pan. In a large bowl, whisk together the coconut milk powder, curry paste, 1 tablespoon of olive oil, and 1 tablespoon of water until smooth. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Transfer to the bowl of coconut-curry paste mixture. Turn to thoroughly coat. Place the coated chicken on the other side of the sheet pan; top with the butter.

Bake the chicken & vegetables:
2 Bake the chicken & vegetables:

Bake the coated chicken and seasoned vegetables 19 to 21 minutes, or until the chicken is cooked through and the vegetables are tender when pierced with a fork. Remove from the oven. Transfer the cooked chicken to a cutting board.

Cook the rice:
3 Cook the rice:

While the chicken and vegetables bake, in a small saucepan, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Cover and set aside in a warm place.

Make the sauce:
4 Make the sauce:

While the rice cooks, using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Halve the lime crosswise. In a large bowl, whisk together the Golden Mountain sauce, sugar, and the juice of both lime halves until the sugar dissolves.

Dress the vegetables:
5 Dress the vegetables:

Transfer the cooked vegetables to the bowl of sauce; stir to coat. Season with salt and pepper to taste.

Slice the chicken & plate your dish:
6 Slice the chicken & plate your dish:

Slice the cooked chicken crosswise. Stir the lime zest into the pot of cooked rice; season with salt and pepper to taste. Serve the sliced chicken with the finished rice and dressed vegetables (discarding any extra sauce). Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the chicken & vegetables:
1 Prepare the chicken & vegetables:

Place a rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut out and discard the cabbage core; roughly chop the leaves. Cut off and discard the stems of the peppers; halve lengthwise, then remove and discard the ribs and seeds. Place the cabbage and peppers on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on 1 side of the sheet pan. In a large bowl, whisk together the coconut milk powder, curry paste, 1 tablespoon of olive oil, and 1 tablespoon of water until smooth. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Transfer to the bowl of coconut-curry paste mixture. Turn to thoroughly coat. Place the coated chicken on the other side of the sheet pan; top with the butter.

2 Bake the chicken & vegetables:

Bake the coated chicken and seasoned vegetables 19 to 21 minutes, or until the chicken is cooked through and the vegetables are tender when pierced with a fork. Remove from the oven. Transfer the cooked chicken to a cutting board.

Bake the chicken & vegetables:
Cook the rice:
3 Cook the rice:

While the chicken and vegetables bake, in a small saucepan, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Cover and set aside in a warm place.

4 Make the sauce:

While the rice cooks, using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Halve the lime crosswise. In a large bowl, whisk together the Golden Mountain sauce, sugar, and the juice of both lime halves until the sugar dissolves.

Make the sauce:
Dress the vegetables:
5 Dress the vegetables:

Transfer the cooked vegetables to the bowl of sauce; stir to coat. Season with salt and pepper to taste.

6 Slice the chicken & plate your dish:

Slice the cooked chicken crosswise. Stir the lime zest into the pot of cooked rice; season with salt and pepper to taste. Serve the sliced chicken with the finished rice and dressed vegetables (discarding any extra sauce). Enjoy!

Slice the chicken & plate your dish: