READY IN: 2 PORTIONS
30 MINS CHEF FRESH • MADE • EASY
with Lemon Grass, Ginger, Cilantro and Basmati Rice
Ingredients included in this BOX’D CHEF:
Tiger Shrimp Red Bell Pepper Ginger Cilantro Zucchini Garlic
Lemon Grass Lime Coconut Milk Basmati Rice Thai Red Curry Paste
STORAGE: Keep ingredients refrigerated. Best consumed by date on label. NEEDED FROM HOME: salt, pepper, water and canola oil H W A
FOOD SAFETY REMINDERS: Wash hands before handling food and after any interruption. Thoroughly wash fresh fruit or vegetables before cutting. Wash, rinse and sanitize all equipment before and after use.
* Cook rice – bring 1¼ cups of water and a pinch of salt to a boil in a small sauce pot. Once boiling, add rice, turn down to low, cover and gently simmer for 10 minutes. After 10 minutes, remove from heat and let stand for at least an additional 10 minutes. Rice will finish cooking after it’s been removed from stove top. * Remove core and seeds from bell peppers and cut in large 1" dice.
* Cut ends off zucchini. Cut in half lengthwise then cross cut each length into ¼" thick half moons. * Peel and mince garlic and ginger. * Give lemon grass a good whack with a meat tenderizer then cut thin slices crosswise. * Separate cilantro leaves from stems. Discard stems and rough chop leaves.
* Heat 1 tablespoon canola oil in a large skillet over medium high heat. * When hot, add zucchini and bell pepper. Season with salt and pepper and saute for 3–4 minutes until lightly browned. * Add garlic, ginger, lemon grass and red curry paste (you can add less red curry paste if you prefer less spicy). Stir together and cook for 1 minute.
* Add coconut milk and water. Stir together so all ingredients are mixed thoroughly and cook for 5 minutes. * Add shrimp making sure they are completely submerged in coconut milk sauce and let simmer for 4 minutes or until shrimp are fully cooked. * Squeeze in the juice of ½ the lime and season with salt and pepper to taste. * Uncover rice and fluff with fork. Place rice in center of plate and top with shrimp, veggies and sauce. Top with chopped cilantro for garnish. Add more lime juice if necessary.
Allergen Advice: Allergens in this recipe are shown in bold below Contains: Shellfish, Peanuts, Tree Nuts RECIPE AND ALLERGEN DISCLAIMER: The nutrition information contained in this recipe is based on calculated data and should be used for informational purposes only. We do not guarantee the accuracy of nutrition information since the information may change due to product formulation, recipe substitutions, portion size variation and other factors as you prepare the recipe. While we provide a list of all ingredients on your nutrition label, all of our ingredients are produced in a facility that also processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat and soy. Our staff are trained to follow food safety procedures in our kitchens and take steps to prevent cross-contact with other foods. However since cross-contamination may occur, we can never guarantee a dish is completely free from any allergens or specific ingredients due to product formulation change or possible alteration of the recipe. Individuals with food allergies or specific dietary concerns should speak with a member of our staff for individual assistance. BOX’D CHEF DOES NOT REPRESENT OR WARRANT THAT THE NUTRITION, INGREDIENT, ALLERGEN AND OTHER PRODUCT INFORMATION IS ACCURATE OR COMPLETE.
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