Oven-Baked Curry Peanut Chicken Thighs
with Coconut Rice, Green Beans & Sesame Seeds
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 Vadouvan-seasoned chicken thighs 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 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 Vadouvan-seasoned chicken thighs 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 sesame seeds.
Nutrition per serving
Ingredients
12 oz
Boneless, Skinless Chicken Thighs
½ cup
Long Grain White Rice
1 tbsp
Smooth Peanut Butter Spread
1 tbsp
Yellow Curry Paste
2 tbsp
Mayonnaise
1 tbsp
Mirin (salted cooking wine)
3 tbsp
East Asian-Style Sautéed Aromatics
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. Lightly coat the tray with a drizzle of olive oil. In the prepared 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 on both sides with salt, pepper, and enough of the curry powder to coat (you may have extra). Arrange the seasoned chicken in an even layer on top of the prepared base. 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.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
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 and sesame seeds. Enjoy!
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. Lightly coat the tray with a drizzle of olive oil. In the prepared 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 on both sides with salt, pepper, and enough of the curry powder to coat (you may have extra). Arrange the seasoned chicken in an even layer on top of the prepared base. 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.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
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 and sesame seeds. Enjoy!
item not currently available
Browse more items on this week’s menu
Browse more items on this week’s menu