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.
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massaman curry paste(ContainsCrustaceans)
long red chilli
baby spinach leaves
roasted peanuts(ContainsPeanutsMay be present Tree Nuts, Milk, Sesame, Soy)
water (for the rice)
salt (for the curry)
salt (for the rice)
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.
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!
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.
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).