Massaman Chicken Curry
with rice and crunchy peanuts- Peanut
- Barley
- Wheat
- Nuts
- Sesame
- Cereals containing gluten
- May contain traces of allergens
With lemongrass, jasmine rice and massaman paste all present in this recipe, you can be sure this is a fragrant dish. Peanuts and scallion add extra crunch to this creamy chicken curry.
Ingredients
1 sachet(s)
Garlic, Ginger & Lemongrass Paste
1 pack(s)
Coconut Milk
150 grams
Jasmine Rice
20 grams
Peanuts
(Contains: Nuts, Sesame, Cereals containing gluten, May contain traces of allergens, Peanut)
120 grams
Peas
1 unit(s)
Scallion
1 unit(s)
Lime
1 sachet(s)
Massaman Curry Paste
260 grams
Diced Irish Chicken Breast
1 unit(s)
Carrot
1 sachet(s)
Chicken Stock
(Contains: Barley, Wheat)
1 unit(s)
Chilli
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Oil
to taste
Pepper
Nutrition Values
Utensils
Cooking steps
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
- Once cooked, remove the pot from the heat.
- Set aside for 12 mins or until ready to serve (the rice will continue to cook in its own steam).
- Trim and thinly slice the scallion.
- Quarter the lime. Halve, deseed and chop the chilli.
- Trim the carrot and halve lengthways. Chop widthways into ½ cm semicircles.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
- Place a large pan over medium high heat with a drizzle of oil.
- Once hot, fry the chicken and carrot until browned, 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh. It will still taste delicious once cooked!
- Add the lemongrass paste and fry until fragrant, 2-3 mins.
- Add the coconut milk, stock, massaman paste, chilli (use less if you don't like spice) and 75ml water (per 2P).
- Cover and simmer until the carrot is tender, 4-6 mins.
- When 1 min of cooking time remains, add the peas and allow to warm through.
- Season to taste with salt and pepper.
- Add a splash of water if you feel it's too thick.
- Divide the fragrant rice and curry between plates.
- Scatter sliced scallion and peanuts over the top.
- Finish off with a squeeze of lime juice.
- Serve any remaining lime wedges alongside.
