Creamy Shrimp, Potato & Pea Curry
with Cilantro & White Rice
This creamy, vibrantly-colored, and mildly-spiced Indian-style curry will warm you from the inside out. It’s packed with tender potatoes, juicy diced chicken thighs, bold spices like ginger and garam masala, plus little pops of flavor from tender sweet peas. It’s ladled alongside fluffy white rice, then sprinkled with cilantro and a bright squeeze of lime to finish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
White Rice
12 ounce
Potatoes
1 thumb
Ginger
10 ounce
Shrimp
(Contains Shellfish)
1 teaspoon
Turmeric
1 teaspoon
Garam Masala
1 unit
Chicken Stock Concentrate
1 unit
Lime
¼ ounce
Cilantro
4 ounce
Peas
3 tablespoon
Sour Cream
(Contains Milk)
2 tablespoon
Yogurt
(Contains Milk)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
¼ teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. • Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• While rice cooks, wash and dry produce. • Dice potatoes into ½-inch pieces. Peel and grate ginger.
• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pan over high heat. Add chicken, potatoes, ginger, turmeric, garam masala, salt, and pepper. • Cook, stirring occasionally, until chicken is browned, 2-3 minutes. (It’ll finish cooking in the next step.)
Rinse shrimp under cold water, then pat dry with paper towels. Swap in shrimp for chicken.
• To pan with chicken mixture, add stock concentrate, 1¼ cups water, and ¼ tsp sugar (2 cups water and ½ tsp sugar for 4 servings). Stir to combine. • Cover and reduce heat to medium high. Bring to a simmer and cook, stirring occasionally, until potatoes are tender and chicken is cooked through, 8-10 minutes. Remove from heat.
• Meanwhile, quarter lime. Roughly chop cilantro. • Once curry is done, stir in peas, sour cream, yogurt, and juice from two lime wedges (four wedges for 4 servings) until combined and peas are warmed through. • Taste and season with salt and pepper if desired.
• Divide curry and rice between shallow bowls in separate sections. • Garnish with cilantro and serve with a squeeze of lime.
Shrimp are fully cooked when internal temperature reaches 145°.
