Thai Chicken Massaman Curry
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Thai Chicken Massaman Curry

Thai Chicken Massaman Curry

with Broccoli, Spinach and Roasted Peanuts

It’s hard to beat a piping hot bowl of curry on a chilly evening. Between the fragrant spices and rich warming flavours... it really is the perfect comfort food.

Tags:
Not Suitable for Coeliacs
•Naturally Gluten-Free
Allergens:
Crustacean
•Peanut

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 unit

potatoes

1 packet

chicken thigh

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy. )

1 sachet

massaman curry paste

(Contains Crustacean;)

¾ tin

coconut milk

1 head

broccoli

1 unit

long red chilli

1 bag

baby spinach leaves

1 packet

roasted peanuts

(Contains Peanut; May be present: Tree Nuts, Milk, Sesame, Soy. )

Not included in your delivery

olive oil

1.5 cup

water (for the rice)

¼ tsp

salt (for the curry)

¼ tsp

salt (for the rice)

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories4460 kcal
Fat51.2 g
of which saturates23.6 g
Carbohydrate84 g
of which sugars3.9 g
Dietary Fibre0 g
Protein55.7 g
Cholesterol0 mg
Sodium1560 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board
•Knife
•Lid
•Saucepan
•Sieve
•Large Non-Stick Pan
•Aluminum Foil

Instructions

Get Prepped
1

Chop the potato (unpeeled) into 1 cm chunks. TIP: Cutting the potato to the correct size ensures it cooks in the allocated time. Slice the chicken thigh into 1 cm strips.

Cook the Rice
2

Add the water (for the rice) and the salt (for the rice) to a medium saucepan and bring to the boil. Rinse the basmati rice well. Add the rice to the boiling water, stir, reduce the heat to low and cover with a lid. Cook for 10 minutes, or until the rice is tender. Remove the pan from the heat and keep covered for another 10 minutes, or until the water is absorbed. TIP: Don't lift the lid while the rice is resting so you don't lose any steam!

Start the Curry
3

While the rice is cooking, heat a good drizzle of olive oil in a large frying pan over a medium-high heat. Add the massaman curry paste, potato and chicken thigh and cook for 3-4 minutes or until the chicken is browned and coated in the curry paste. TIP: Add less curry paste if you are sensitive to heat! Add the coconut milk (use suggested amount), cover with a lid or aluminium foil and reduce the heat to medium. Simmer for 10-15 minutes or until the potato is tender.

4

While the curry is cooking, chop the broccoli into 2 cm florets and roughly chop the stalk. Thinly slice the long red chilli (if using). TIP: Some like it hot but if not just hold back on the chilli.

Finish the Curry
5

Once the curry has about 5 minutes of cook time remaining, add the broccoli and cook until just tender. Once tender, stir through the baby spinach leaves, salt (for the curry) and a pinch of pepper. Remove from the heat. TIP: Taste the curry and add a pinch of sugar if you feel it needs it.

6

Divide the basmati rice between bowls and top with the chicken massaman curry. Sprinkle over the roasted peanuts and long red chilli (if using).