Thai Coconut Chicken Meal Kit

  • Thai Coconut Chicken
  • Thai Coconut Chicken
  • Thai Coconut Chicken
  • Thai Coconut Chicken
  • Thai Coconut Chicken
  • youtube

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  • Description
  • Nutrition Facts
  • Tender chicken breast strips and fresh vegetables simmered in a mild coconut curry sauce made with fragrant herbs and Thai spices. Served over cilantro lime rice.

    Cook time

    15 minutes

    Master Chef

    Suleka Sun-Lindley

    Servings

    2 servings

    Net weight

    36.8 oz (2.30 LBS) 1.04 kg

  • Marinated Chicken Breast Strips
  • Thai Coconut Sauce
  • Microwavable Cilantro Lime Rice
  • Cut, Washed Vegetables
  • Olive Oil

5 Simple Ingredients

15 Minutes From Kit To Your Table

Watch How The Chefs Cook It

Step-By-Step

  • 1
    1
    Cook Veggies

    Heat large skillet over MEDIUM-HIGH and pour ½ of olive oil into skillet. Add vegetables and sauté for 2-3 minutes, stirring occasionally.

  • 2
    2
    Set Veggies Aside

    Place vegetables into bowl, season with salt and pepper to taste, and set aside.

  • 3
    3
    Cook Meat

    Heat skillet over HIGH for 1-2 minutes and add remaining olive oil. Add chicken to skillet and allow chicken to sear undisturbed for 2-3 minutes until one side is brown. Next, stir chicken and continue cooking for additional 2-3 minutes, stirring occasionally.

  • 4
    4
    Heat Rice

    While chicken is cooking, poke one small hole in center of rice pouch and microwave on HIGH for 2-3 minutes. CAUTION: Pouch will be hot.

  • 5
    5
    Sauce It Up

    Reduce heat to LOW and add sauce to skillet. Next, add cooked vegetables back into skillet and simmer together with chicken and sauce for 1 minute, stirring occasionally.

  • 6
    6
    Finish Plating and Serve

    Remove rice pouch from microwave and portion rice onto serving plates. Then, spoon chicken and vegetables over rice and serve.

To Cook You Need

  • Large Frying Pan
  • Tongs
  • Scissors

Created By

Suleka Sun-Lindley

Executive Chef

Chef Suleka has been cooking professionally at her family-owned restaurant since 1995. After earning her degree from UC Davis, she continued to support the family business by designing and opening three Thai Basil Restaurant locations in Sacramento, California. “I love to cook and a good meal can help make someone’s day a bit better. Food, when used properly, can be a source of healing,” states Chef Suleka. Today, she is the chef and owner of the Thai Basil Restaurant in Midtown Sacramento, which has won "BEST THAI” every year since its opening in 2001. Chef Suleka is passionate about using fresh, wholesome, local ingredients while promoting business practices that respect the environment.

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