Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Thai Green Curry Chicken

with Butternut Squash & Jasmine Rice

Thai Green Curry Chicken with Butternut Squash & Jasmine Rice
Cook Time
35-45mins
Makes
4 Servings
Nutrition
Group 2
Est. 640 calories

Thai green curry is a dish known for its complex balance of sweet and spicy flavors. Our hearty fall version features the irresistible combination of sweet butternut squash and green curry paste (which contains some heat, so be sure to only use as much as you’d like!). Stewing the squash with creamy coconut milk softens it into a gorgeous sauce for juicy chicken and bright, fresh yu choy (a Chinese leafy green). Jasmine rice is the perfect base to soak it all up.

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the squash ends. Peel the squash; separate the neck and bulb. Halve the bulb lengthwise; scoop out and discard the pulp and seeds, then medium dice the squash. Peel and finely chop the garlic and ginger. Cut off and discard the root ends of the yu choy; roughly chop the leaves and stems. Quarter the lime. Finely chop the cilantro leaves and stems. Pat the chicken dry with paper towels; chop into bite-sized pieces.

Cook the rice:
2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt and 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. Remove from heat and fluff the cooked rice with a fork.

Cook the chicken:
3 Cook the chicken:

While the rice cooks, in a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped chicken and season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until lightly browned and cooked through.

Start the curry:
4 Start the curry:

Add the squash to the pot; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and slightly softened. Add the garlic, 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 occasionally, 1 to 2 minutes, or until softened and fragrant.

Finish the curry:
5 Finish the curry:

Add the coconut milk (shaking the can just before opening), sugar and ¼ cup of water to the pot. Simmer, stirring occasionally, 10 to 12 minutes, or until slightly reduced in volume. (Be careful not to boil the mixture, as the coconut milk may separate.) Add the yu choy; cook, stirring occasionally, 2 to 3 minutes, or until wilted. Turn off the heat. Stir in the juice of all 4 lime wedges. Season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the cooked rice and finished curry between 4 dishes. Garnish with the cashews and cilantro. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the squash ends. Peel the squash; separate the neck and bulb. Halve the bulb lengthwise; scoop out and discard the pulp and seeds, then medium dice the squash. Peel and finely chop the garlic and ginger. Cut off and discard the root ends of the yu choy; roughly chop the leaves and stems. Quarter the lime. Finely chop the cilantro leaves and stems. Pat the chicken dry with paper towels; chop into bite-sized pieces.

2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt and 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. Remove from heat and fluff the cooked rice with a fork.

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

While the rice cooks, in a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped chicken and season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until lightly browned and cooked through.

4 Start the curry:

Add the squash to the pot; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and slightly softened. Add the garlic, 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 occasionally, 1 to 2 minutes, or until softened and fragrant.

Start the curry:
Finish the curry:
5 Finish the curry:

Add the coconut milk (shaking the can just before opening), sugar and ¼ cup of water to the pot. Simmer, stirring occasionally, 10 to 12 minutes, or until slightly reduced in volume. (Be careful not to boil the mixture, as the coconut milk may separate.) Add the yu choy; cook, stirring occasionally, 2 to 3 minutes, or until wilted. Turn off the heat. Stir in the juice of all 4 lime wedges. Season with salt and pepper to taste.

6 Plate your dish:

Divide the cooked rice and finished curry between 4 dishes. Garnish with the cashews and cilantro. Enjoy!

Plate your dish: