COCONUT CURRY CHICKEN

This Coconut Curry Chicken recipe is a version of a Malaysian rendang – a method of simmering large pieces of meat in coconut milk over many hours. In using a smaller cut of boneless skinless chicken, you can achieve the same tender bite and delicious flavor, with much less time without sacrificing the flavors.

I’ve partnered with Fred Meyer to bring you a new exciting collaboration with Prep + Pared for an easy meal kit that you can pick up at the store any day of the week. No need for any subscriptions or waiting to get your meal on the table.

These are fresh, easy and delicious chef designed meals with all of the ingredients pre-portioned and ready to serve in 20 minutes or less. All of the kits are fresh 100% prepped and measured and offer only what is needed to prepare the meal so there is not waste.

Fresh, easy and oh so delicious! Enjoy a chef-designed meal with all the ingredients 100% measured and prepped for you … and ready to serve in minutes. Starting at just $14, one kit feeds two. Try a Prep+Pared™ Meal Kit today, exclusively in the Fresh Food Section at Fred Meyer and online with ClickList®! Click here to see the current menu and here to find a location near you.

We enjoyed a few of these meals already and it has been so fun to include my kids and husband into cooking them. Always fun to see any skill level cook a tasty meal at home without breaking the bank. You pay for the convenience and not the lack of flavor. We have tried the taco meal kit last night and today we did this Coconut Curry Chicken meal kit and it was so tasty. So if your time is limited, but you still want to enjoy a home cooked meal, this is for you.

I am adding the recipe that came with the kit so you can see the ingredients and instructions if you want to recreate it at home after you buy your kit and need more inspiration. Can’t wait to hear what you think. I can’t wait to try them all. Sometimes busy lives deserve a good healthy meal and I am all for saving some time in the kitchen some days. Plus if my husband or kids can cook this… win win for this busy mama.

Wouldn’t you think it would be fun to do a dinner party and get a few meal kits, include your friends or family to cook a kit together? I think it would be a blast. My daughter who is 9, did a live cooking show for my Instagram friends and we cooked the tacos together. She did one kit and I did the other one. This girl killed it in the kitchen, proud mama. So now I challenge you to create a little healthy competition in the kitchen and cook up a meal kit together.

Here are some of the other meal kits available that I am excited to try next :

CITRUS GARLIC CHICKEN SAUTE with Fettuccini + Parmesan Crumbles .

HOISIN BRAISED TOFU with Stir-Fried Bok Choy + Rice.

SHRIMP + CARROT STIR FRY over Scallion Pancakes.

The other great thing is, you can spend a little bit more and pick up a yummy bottle of Rosé to go with this meal. I picked up a bottle of Ava Grace Vineyards Rosé at my local Fred Meyer while grabbing this kit. It was the perfect pairing for this meal, plus it’s a under $10 favorite of mine. So get in the kitchen, have some fun and cook up a few meals together.

If you grab a kit, I would love for you to tag me so I can see your creation on Instagram. Use the hashtag #lenaskitchenfood so I can see your meal or any meal you make of mine. Love it when you make my dishes and share it. Cheers!

Print Recipe

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COCONUT CURRY CHICKEN

Coconut Curry Chicken with lemongrass chutney, toasted rice and green beans is a tasty version of a Malaysian rendang - a method of simmering large pieces of meat in coconut milk over many hours. This is done in under 30 minutes and tasted delicious.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Course

Cuisine: Asian, Malaysian

Servings: 2 servings

Calories: 610kcal

Author: LENA GLADSTONE

Ingredients

• 12 oz boneless, skinless chicken thighs
• 1/4 cup coconut milk
• 3 tbsp lemongrass concentrate (comes with kit)
• 1 large lime, cut in half
• 2 tbsp brown sugar
• 1 cup diced yellow onion
• 1/4 tsp sea salt + a pinch more for finishing
• 1 tbsp vegetable or olive oil
• pinch cinnamon
• 1 1/2 tbsp sea salt & black pepper butter (comes with kit)
• 4 oz trimmed green beans
• 1 1/2 cups cooked basmati rice

Instructions

• SEAR CHICKEN

  ^{Slice lime in half, cut one half into wedges and set aside for garnish later. In a medium mixing bowl, combine juice from half the lime, cinnamon, lemongrass, coconut milk, brown sugar, ¼ tsp. salt and ¼ tsp. pepper. Stir well to combine and add chicken. Heat skillet over medium-high heat with 1 Tbsp. oil. Allow chicken to marinate while skillet is heating. Add chicken to skillet, reserving marinade, and sear on 1 side for 3 minutes, then flip.}
• BUILD FLAVOR

  Add onions to skillet around chicken, along with half the butter (reserving other half for green beans) and cook for 2 minutes. Add reserved marinade to skillet. Cook until most of the moisture has left the pan and the coconut curry forms a saucy paste around the chicken, about 10-12 minutes. Ensure chicken reaches an internal temperature of 165°F.
• SAUTÉ RICE + GREEN BEANS

  While chicken is simmering, heat second skillet over medium-high heat with remaining butter. Once butter foams and slightly browns, add green beans and sauté for 2 minutes. Add rice to skillet and cook until hot, about 2-3 minutes.
• ASSEMBLE MEAL

  Portion green beans and rice mixture between two plates and spoon coconut curry chicken over top. Garnish with lime wedges.

Notes

TIP :

Coconut Milk: Coconut milk gets its creamy texture and rich flavor from the oil contained in a coconut's flesh. This special oil is the key to coconut milk's ability to help crisp and flavor dishes while cooking. Just as milk and cream separate, coconut cream will rise to the top of coconut milk. Make sure to shake coconut milk well before use to re-combine, unless your recipe calls for coconut cream, then just skim the cream off the top!

 

Nutrition

Calories: 610kcal

KITCHEN TOOLS NEEDED :