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Thai Curry Chicken

with Mushrooms & Bok Choy

Customer Favorite
  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 800 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

The complex spicy and aromatic flavors of yellow curry paste shine through our lightly sweet coconut milk curry—the perfect broth for hearty chicken, vegetables, and rice.

fresh
ingredients
Thai Curry Chicken with Mushrooms & Bok Choy
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients & rehydrate the mushrooms:
1 Prepare the ingredients & rehydrate the mushrooms:

Wash and dry the fresh produce. In a bowl, combine the dried mushrooms and 1 cup of warm water. Let stand for at least 10 minutes. Peel the carrots; thinly slice into rounds. Cut off and discard the root end of the bok choy; roughly chop the leaves and stems, keeping them separate. Quarter the lime.

Cook the rice:
2 Cook the rice:

In a small saucepan, combine the rice, a big pinch of salt, and 1 1/2 cups 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.

Brown the chicken:
3 Brown the chicken:

While the rice cooks, pat the chicken dry with paper towels; season with salt and pepper. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken; cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Start the curry:
4 Start the curry:

While the chicken browns, drain the rehydrated mushrooms. Transfer to a cutting board and roughly chop. Add 2 teaspoons of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the sliced carrots and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened and fragrant.

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

To the pan, add the browned chicken, chopped bok choy stems, Golden Mountain sauce, chopped mushrooms, and coconut milk (shaking the can just before opening); season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring occasionally, 4 to 5 minutes, or until the liquid is slightly reduced in volume. Add the chopped bok choy leaves. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly thickened and the chicken is cooked through. Turn off the heat and stir in the juice of 2 lime wedges. Season with salt and pepper to taste. Serve the cooked rice with the finished curry. Serve with the remaining lime wedges on the side. Enjoy!

Tips from Home Chefs

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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.

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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
1 Prepare the ingredients & rehydrate the mushrooms:

Wash and dry the fresh produce. In a bowl, combine the dried mushrooms and 1 cup of warm water. Let stand for at least 10 minutes. Peel the carrots; thinly slice into rounds. Cut off and discard the root end of the bok choy; roughly chop the leaves and stems, keeping them separate. Quarter the lime.

2 Cook the rice:

In a small saucepan, combine the rice, a big pinch of salt, and 1 1/2 cups 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.

Cook the rice:
Brown the chicken:
3 Brown the chicken:

While the rice cooks, pat the chicken dry with paper towels; season with salt and pepper. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken; cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Start the curry:

While the chicken browns, drain the rehydrated mushrooms. Transfer to a cutting board and roughly chop. Add 2 teaspoons of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the sliced carrots and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened and fragrant.

Start the curry:
Finish the curry & serve your dish:
5 Finish the curry & serve your dish:

To the pan, add the browned chicken, chopped bok choy stems, Golden Mountain sauce, chopped mushrooms, and coconut milk (shaking the can just before opening); season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring occasionally, 4 to 5 minutes, or until the liquid is slightly reduced in volume. Add the chopped bok choy leaves. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly thickened and the chicken is cooked through. Turn off the heat and stir in the juice of 2 lime wedges. Season with salt and pepper to taste. Serve the cooked rice with the finished curry. Serve with the remaining lime wedges on the side. Enjoy!