Massaman Double Chicken Curry
with rice and crunchy peanuts
With scallion, lime, ginger and lemongrass all present in this recipe, it's a dish that can definitely be described as fragrant. Delicious is another way to talk about the tender baby corn and carrot that are coated with a spicy and slightly sweet sauce and piled atop a heaping helping of beautiful jasmine rice.
The quantities provided above are averages only.
Ingredients
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
2 sachet(s)
Dried Chilli Flakes
1 sachet(s)
Massaman Curry Paste
520 grams
Diced Irish Chicken Breast
1 unit(s)
Carrot
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Oil
to taste
Pepper
Nutrition Values
Utensils
Cooking Steps
- Pour 300ml cold salted water (double for 4p) 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.
- Cut the carrot into half moons.
- 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 powder, massaman paste, chilli flakes (use less if you don't like spice) and 75ml water (double for 4p).
- Cover and simmer for 4-6 mins until the carrot is tender. When there's 1 min of cooking time left, 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.
