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.

Not Suitable for Coeliacs
Naturally Gluten-Free

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

Preparation Time35 minutes
Cooking Time


Serving amount

1 unit


1 packet

chicken thigh

1 packet

basmati rice

1 sachet

massaman curry paste

(Contains Crustacean;)

¾ tin

coconut milk

1 head


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)


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


Chopping board
Large Non-Stick Pan
Aluminum Foil


Get Prepped

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

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

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.


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

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.


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