Thai Green Curry with Chicken & Chickpeas
plus Chicken Thighs, Zucchini, Cabbage, Rice & Lime
If that craving for a creamy, flavorful curry just can’t wait, you’re in luck: This vegan version comes together in just 20 minutes. Chickpeas, zucchini, cabbage, and carrots simmer in a spicy green coconut curry infused with zippy ginger and lime juice. Once the veggies are tender and the sauce is thickened, it’s time to spoon everything over fluffy jasmine rice and sprinkle with scallion greens and a squeeze of fresh lime juice. Talk about a game-changing plant-based dinner idea!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1 thumb
Ginger
1 unit
Chickpeas
1 unit
Zucchini
¾ cup
Jasmine Rice
4 ounce
Red Cabbage and Carrot Mix
1 teaspoon
Garlic Powder
1 unit
Veggie Stock Concentrate
1 unit
Mushroom Stock Concentrate
1 unit
Coconut Milk
(Contains Tree Nuts)
2 tablespoon
Green Curry Paste
1 unit
Lime
10 ounce
Diced Chicken Thighs
Not included in your delivery
2 teaspoon
Cooking Oil
¼ teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger until you have ½ tsp (1 tsp for 4 servings). Trim and slice zucchini crosswise into ½-inch-thick rounds. Drain and rinse chickpeas. Quarter lime.
Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; season with salt and pepper. Cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• While rice cooks, heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites and minced ginger; cook, stirring, until fragrant, 30-45 seconds. • Add zucchini, cabbage and carrot mix, chickpeas, veggie stock concentrate, mushroom stock concentrate, garlic powder, ¼ tsp sugar (½ tsp for 4 servings), and a big pinch of salt and pepper. Cook, stirring, until cabbage is slightly wilted, 3-5 minutes. • Add coconut milk and ¼ cup water (1/3 cup for 4); cook, stirring, until slightly thickened, 2-3 minutes more. Remove from heat and stir in curry paste.
Use pan used for chicken here.
• Fluff rice with a fork. • Divide rice between bowls; top with curry. Garnish with scallion greens and a squeeze of lime juice. Serve with remaining lime wedges on the side.
Place chicken atop curry.
Chicken is fully cooked when internal temperature reaches 165°.
