Coconut Veggie Curry

with Pineapple & Crispy Onions

25 MIN

+$4.99/serving 2 Servings

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add Boneless Chicken Breast Pieces

From the Test Kitchen

In this creamy vegetarian curry, the combination of our bold yellow curry paste, rich coconut milk, and vibrant pineapple creates the perfect balance of sweet and spicy flavors. The curry is served over a bed of white rice to soak up all the saucy bites and garnished with crispy onions for satisfying crunch.
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Nutrition

PER SERVING
Calories

770 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Boneless Chicken Breast Pieces
1½ Tbsps Yellow Curry Paste
½ cup Long Grain White Rice
4 oz Pineapple Spears
1 13.5-Oz Can Light Coconut Milk
1 Shallot
4 oz Sweet Peppers
1 Lime
2 cloves Garlic
1 Tbsp Soy Sauce
10 oz Baby Bok Choy
⅓ cup Crispy Onions
2 Tbsps Tomato Paste

step-by-step

instructions

Cook Along

1 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Peel and small dice the shallot. Peel and roughly chop 2 cloves of garlic. Cut the pineapple crosswise into 1-inch pieces. Cut off and discard the root ends of the bok choy; roughly chop. Quarter the lime.

3 Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), 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. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Start the curry

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers, diced shallot, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the curry paste and tomato paste. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined.

5 Finish the curry & serve your dish

To the pan, add the pineapple pieces, chopped bok choy, coconut milk (carefully, as the liquid may splatter), and soy sauce; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the liquid is thickened. Turn off the heat. Add the juice of 2 lime wedges and the cooked chicken; stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished curry and crispy onions. Serve the remaining lime wedges on the side. Enjoy!