Thai Chicken Thighs

with Tomato Curry Broth, Carrots & Bok Choy

Moderate | 30 min

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Contains: Fish and Sulphites.

May Contain: Egg, Gluten, Milk, Mustard, Peanuts, Sesame, Shellfish, Soy, and Tree Nuts.

What We'll Send

Shallot
Garlic
Cilantro
Baby Bok Choy
Green Onion
Mint Fresh
Shredded Coconut
Jasmine Rice
Carrot Sliced 1/4"
Red Thai Curry Paste
Chicken Thighs Boneless Skinless
Fish Sauce
Canned Whole Cherry Tomato
Lime
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 732
Fat 21g
Protein 41g
Carbohydrates 99g

Cooking Directions

0

Tip: In Step 2, the canned cherry tomatoes are drained to separate the tomatoes from the tomato juice. Discard the tomato juice or use in your own recipes!

1

Begin Rice
- Rinse and drain jasmine rice in a fine mesh sieve.
- Add jasmine rice to a small pot with 1-1/2 cups salted water and bring to a boil.
- Reduce heat to low and cover with a lid.
- Cook for 15–18 minutes or until grains are tender.

2

Prepare Ingredients
- Trim ends from bok choy, separate leaves and cut large pieces in half lengthwise.
- Wash cilantro, mint, green onion and bok choy.
- Pick and chop cilantro and mint leaves keeping them separate.
- Thinly slice green onion.
- Cut lime in half.
- Drain canned cherry tomatoes in a fine mesh sieve.

3

Toast Coconut
- Heat a small dry skillet over medium- high heat.
- Add coconut flakes and toast for 2–4 minutes, stirring frequently until golden and toasted.
- Monitor closely to prevent burning.
- Remove from skillet and set aside.

4

Begin Chicken + Vegetables
- Heat 1 tbsp. oil in a large saucepan over high heat.
- Drain chicken thighs and pat dry with paper towel.
- Season both sides with salt and pepper.
- Add chicken thighs into saucepan and cook for 1–2 minutes per side until crisp on top and bottom.
- Remove chicken thighs from saucepan.
- Reduce heat to medium-high and add shallot and carrots into saucepan. Cook for 3–4 minutes turning occaisonally.

5

Prepare Tomato Broth
- Add chicken thighs back into saucepan with 1-1/2 cup water, drained cherry tomatoes, garlic, fish sauce and the following to taste: thai curry paste, salt and pepper.
- Stir to spread out curry paste, then cover and cook for 4–6 minutes.
- Add bok choy, cover and cook for 2–3 minutes until vegetables are tender and chicken reaches an internal temperature of 165°F.
- Squeeze in lime juice to taste.

6

Finish + Serve
- Stir cilantro and green onion into tomato curry broth.
- Stir toasted coconut into rice and fluff with a fork.
- Divide rice into serving bowls.
- Top rice with chicken, vegetables and tomato broth.
- Garnish with mint.
- Enjoy!

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