Massaman Double Chicken Curry
with rice and crunchy peanuts
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..
Tags:
Quick
•Family Friendly
Allergens:
Peanut
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 sachet(s)
Garlic, Ginger & Lemongrass Paste
1 sachet(s)
Vegetable Stock
1 pack(s)
Coconut Milk
150 grams
Jasmine Rice
20 grams
Peanuts
(Contains: Peanut May be present: Nuts, Sesame, Cereals containing gluten)
120 grams
Peas
1 unit(s)
Scallion
1 unit(s)
Lime
1 sachet(s)
Massaman Curry Paste
520 grams
Diced Irish Chicken Breast
1 unit(s)
Carrot
1 unit(s)
Chilli
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Oil
to taste
Pepper
Nutrition Values
Energy (kJ)3942 kJ
Energy (kcal)942 kcal
Fat33.8 g
of which saturates17.3 g
Carbohydrate83.1 g
of which sugars12.8 g
Dietary Fiber2.3 g
Protein78.4 g
Cholesterol0 mg
Salt4.44 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Pan with Lid
•Pot with Lid
Cooking Steps
1
- 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).
2
- 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.
3
- 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!
4
- 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.
5
- 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.
6
- 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.
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