Poultry that 8% lighter than the average poultry meal.
Lightness2/5
Ease4/5
👍 Best for
✓ Beginner cooks✓ Poultry lovers
This take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track — a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Blue Apron🔄 Availability checked weekly
Nutrition per serving
750
Calories
Per serving, as packaged by Blue Apron. Oils, salt & pepper added at home aren't included.
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✕ Under 500 cal
Would you order this again?
Be the first to weigh in — it takes one tap.
Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ Thai
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
12 oz Boneless, Skinless Chicken Thighs
½ cup Long Grain White Rice
4 oz Snow Peas
1 tbsp Yellow Curry Paste
2 tbsp Mayonnaise
1 tbsp Mirin (salted cooking wine)
⅓ cup East Asian-Style Sautéed Aromatics
1 tsp Black & White Sesame Seeds
2 tsp Vadouvan Curry Powder
1 tbsp Soy Sauce
1 tbsp Smooth Peanut Butter Spread
1 each Single-Use Aluminum Tray
How to make it
1
Position a rack in the center of the oven and heat to 450°F. Rinse and dry the snow peas; remove tough strings if desired. Rinse and drain the rice. Lightly oil the tray. Combine the rice, soy sauce, half the sauteed aromatics, and 1 cup water in the tray. Season with salt and pepper and stir thoroughly.
2
Pat the chicken dry and season both sides with salt, pepper, and enough curry powder to coat. Arrange in an even layer on top of the base. Cover tightly with foil and bake 30 minutes. Remove the foil (leave oven on). Add the snow peas in an even layer, drizzle with olive oil, and season. Return to the oven uncovered 7-9 minutes until the rice is tender and the chicken is cooked through. USDA minimum: 165°F for chicken.
3
In a bowl, combine the mayonnaise, peanut butter spread, mirin, 2 teaspoons water, and as much curry paste as you like. Serve the baked tray topped with the sauce and sesame seeds.
Rate this meal
Tap a star, no signup. Real diner ratings help others choose.
0.0/5 · 0 ratings
📷 Community photos
📸
Cooked Curry Peanut Chicken Thighs? Show it off.
No review needed — just your photo. Tag your Instagram and you could be our Photo of the Week.
By uploading you confirm it's your photo and grant MealFan permission to display it. Photos appear after a quick review.
★★★★★Be the first to review this meal
Made Curry Peanut Chicken Thighsadd a photo 📸 — it takes 30 seconds and helps thousands of other home cooks decide.
Blue Apron puts Curry Peanut Chicken Thighs with with Rice, Snow Peas & Sesame Seeds on the menu as a Poultry dish that holds up on a weeknight without asking much of the cook.
Curry is a dish with a spicy sauce, initially in Indian cuisine, then modified by interchange with the Portuguese, followed by the British, and eventually thoroughly internationalised. Many curries are found in the cuisines of countries in Southeast Asia and East Asia. [1]
Blue Apron delivers weekly meals across the US. For testing notes, delivery details, and how Blue Apron compares to alternatives, read the Blue Apron review on MealFan.
⏱️ Est. time: 24 min
🍽️ Serves: 1 serving
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
Position a rack in the center of the oven and heat to 450°F. Rinse and dry the snow peas; remove tough strings if desired. Rinse and drain the rice. Lightly oil the tray. Combine the rice, soy sauce, half the sauteed aromatics, and 1 cup water in the tray. Season with salt and pepper and stir thoroughly.
Pat the chicken dry and season both sides with salt, pepper, and enough curry powder to coat. Arrange in an even layer on top of the base. Cover tightly with foil and bake 30 minutes. Remove the foil (leave oven on). Add the snow peas in an even layer, drizzle with olive oil, and season. Return to the oven uncovered 7-9 minutes until the rice is tender and the chicken is cooked through. USDA minimum: 165°F for chicken.
In a bowl, combine the mayonnaise, peanut butter spread, mirin, 2 teaspoons water, and as much curry paste as you like. Serve the baked tray topped with the sauce and sesame seeds.
Which meal service offers Curry Peanut Chicken Thighs?
Curry Peanut Chicken Thighs is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.
Is Curry Peanut Chicken Thighs thai?
Curry Peanut Chicken Thighs is tagged as Thai on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.
How long does Curry Peanut Chicken Thighs take to prepare?
Curry Peanut Chicken Thighs is made in 3 steps. Estimated active time is about 24 minutes based on the recipe instructions.
⭐ Leave a Review