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One-Pan Coconut Chicken Curry

with Sweet Potatoes & Bok Choy

Whole30®
  • Group Created with Sketch.
    Time
    45 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 620 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

This recipe has been approved by Whole30®. To learn more about their guidelines, visit Whole30.com. This September, we’re excited to bring you another month of delicious, Whole30® Approved recipes. One pan is all you need to create the aromatic broth for our chicken curry, which highlights vibrant curry paste and smooth coconut milk, and flavors tender fresh vegetables as they cook.

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One-Pan Coconut Chicken Curry with Sweet Potatoes & Bok Choy
Title
tried-and-true
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tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and finely chop the ginger. Peel and medium dice the sweet potatoes. Cut off and discard the root end of the bok choy; thinly slice. Quarter the lime.

Cook the chicken:
2 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper. In a medium, high-sided pan (or pot), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and 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. Loosely cover with aluminum foil to keep warm.

Start the curry:
3 Start the curry:

To the pan of reserved fond, add a drizzle of olive oil and heat on medium-high until hot. Add the chopped ginger 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, 30 seconds to 1 minute, or until combined. Add the broth (carefully, as the liquid may splatter), diced sweet potatoes, coconut milk (shaking the can before opening), and coconut aminos. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 14 to 16 minutes, or until the sweet potatoes are tender when pierced with a fork and the liquid is slightly thickened.

Finish the curry & serve your dish:
4 Finish the curry & serve your dish:

Add the sliced bok choy and cooked chicken to the pan; cook, stirring constantly, 1 to 2 minutes, or until combined and heated through. Turn off the heat and stir in the juice of 2 lime wedges. Season with salt and pepper to taste. Serve the finished curry with the remaining lime wedges on the side. Enjoy!

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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 ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and finely chop the ginger. Peel and medium dice the sweet potatoes. Cut off and discard the root end of the bok choy; thinly slice. Quarter the lime.

2 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper. In a medium, high-sided pan (or pot), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and 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. Loosely cover with aluminum foil to keep warm.

Cook the chicken:
Start the curry:
3 Start the curry:

To the pan of reserved fond, add a drizzle of olive oil and heat on medium-high until hot. Add the chopped ginger 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, 30 seconds to 1 minute, or until combined. Add the broth (carefully, as the liquid may splatter), diced sweet potatoes, coconut milk (shaking the can before opening), and coconut aminos. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 14 to 16 minutes, or until the sweet potatoes are tender when pierced with a fork and the liquid is slightly thickened.

4 Finish the curry & serve your dish:

Add the sliced bok choy and cooked chicken to the pan; cook, stirring constantly, 1 to 2 minutes, or until combined and heated through. Turn off the heat and stir in the juice of 2 lime wedges. Season with salt and pepper to taste. Serve the finished curry with the remaining lime wedges on the side. Enjoy!

Finish the curry & serve your dish: