Our Advice for Cooking Your Kit

Before you get started, we recommend you place all of the ingredients and tools you'll need in front of you.  As you cook, you can follow the recipe card included in your kit, but for best results (and more fun), we recommend you watch the free "cooking class" video below. 


What You Will Need

Items not included in your kit:

  • Salt and Pepper
  • 13.5 oz. Can of Coconut Milk
  • Vegetable Oil
  • Chicken Tenders (10– 12oz) or Ready-To-Eat Shrimp (1/2 lb.) 


  • Pot
  • Sauté pan
  • Sharp knife
  • Cutting board
  • Medium or large bowl 
  • Spatula
  • Large spoon
  • Zester (optional)

Your Salted Cooking Kit, which includes:

  • Garlic Clove (1)
  • Baby Carrots (5 oz)
  • Shallot (1 whole)
  • White Rice (1 cup)
  • Lime (1 whole)
  • Curry Powder (1 tablespoon)
  • Chili Flakes (1/2 teaspoon)
  • Tamarind Powder (1/2 tablespoon)

*Turmeric, Cumin, Coriander, Ginger, Red Chili Powder, Cinnamon (equal parts)

Watch The Video



Serves 2, Prep and Cook Time: 30 minutes

Before cooking, bring a pot with water (2 cups) and salt (1 teaspoon) to boil. (Optional: to ensure rice doesn’t stick later, add to a bowl and rinse thoroughly in cold, running water. Let rice soak until pot comes to boil.)

1. Dice shallot & garlic into fine pieces. Slice carrots in half or into strips.

2. Add rice to boiling water, stir, then let come back to boil. Cover rice and cook for 15 minutes on a simmer, or until water is absorbed. 

3. Heat a pan to medium-low. Add 1 tablespoon of oil, then shallot, garlic, carrots, and a pinch of salt & pepper. Stir. Cook until just soft, stirring frequently, about 4-5 minutes. If cooking chicken, cut it into small pieces on a clean surface.

4. Add curry powder to pan to “toast” for 1 minute with the vegetables, then add tamarind and chili flakes. If sticking, add a dash of water. Next, turn the heat up to medium, add chicken, and cook for 1-2 minutes per side, until just browned. Tip: the chicken will finish cooking later when you add the coconut milk.

5. Add coconut milk. Stir. Cook for 10 minutes on a simmer, or longer if you prefer a thicker consistency. If you’re cooking ready-to-eat shrimp, warm them in the curry for 5 minutes.

6. Serve curry mixture over rice. Squeeze lime juice on top. (Optional: zest lime on top for extra lime flavor.) Enjoy!

Recipe by Chef Simon Majumdar