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Preheat the oven to 450°F. Wash and dry the fresh produce. In a bowl, combine the coconut milk powder and 1 cup of water; whisk until smooth. Peel the plantain; cut crosswise into ¼-inch-thick rounds. Peel the cucumber, leaving alternating strips of skin intact; large dice. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel and finely chop the ginger. Quarter the lime. Peel and thinly slice the garlic. Roughly chop the cilantro leaves and stems.
In a small pot, combine the rice, a big pinch of salt, and the coconut milk powder mixture. 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.
While the rice cooks, place the plantain on a sheet pan; drizzle with olive oil and season with salt. Toss to coat. Arrange in a single, even layer. Roast, flipping halfway through, 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.
While the plantain roasts, in a medium bowl, combine the cucumber, green tops of the scallions, half the ginger, and the juice of 2 lime wedges. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste. Transfer to a serving dish.
While the cucumber marinates, pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in a single, even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Add the garlic, spice blend, white bottoms of the scallions, and remaining ginger; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant.
Add ¼ cup of water to the pan and cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly thickened. Turn off the heat and stir in up to half the butter (you will have extra butter) and the juice of the remaining lime wedges. Season with salt and pepper to taste. Divide the coconut rice, finished curry, and roasted plantain between 2 dishes. Garnish with the cilantro. Serve with the marinated cucumber on the side. Enjoy!
Preheat the oven to 450°F. Wash and dry the fresh produce. In a bowl, combine the coconut milk powder and 1 cup of water; whisk until smooth. Peel the plantain; cut crosswise into ¼-inch-thick rounds. Peel the cucumber, leaving alternating strips of skin intact; large dice. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel and finely chop the ginger. Quarter the lime. Peel and thinly slice the garlic. Roughly chop the cilantro leaves and stems.
In a small pot, combine the rice, a big pinch of salt, and the coconut milk powder mixture. 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.
While the rice cooks, place the plantain on a sheet pan; drizzle with olive oil and season with salt. Toss to coat. Arrange in a single, even layer. Roast, flipping halfway through, 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.
While the plantain roasts, in a medium bowl, combine the cucumber, green tops of the scallions, half the ginger, and the juice of 2 lime wedges. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste. Transfer to a serving dish.
While the cucumber marinates, pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in a single, even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Add the garlic, spice blend, white bottoms of the scallions, and remaining ginger; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant.
Add ¼ cup of water to the pan and cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly thickened. Turn off the heat and stir in up to half the butter (you will have extra butter) and the juice of the remaining lime wedges. Season with salt and pepper to taste. Divide the coconut rice, finished curry, and roasted plantain between 2 dishes. Garnish with the cilantro. Serve with the marinated cucumber on the side. Enjoy!
Tips from Home Chefs