The quantities provided above are averages only.
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.
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Baby Spinach Leaves
330 g
Chicken Thigh
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1
Potato
1 packet
Massaman Curry Paste
1
Long Chilli
2 packet
Coconut Milk
1
Baby Broccoli
Chop the potato (unpeeled) into 1 cm chunks. TIP: Make sure you cut the potato small enough so it cooks in the allotted 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!
Meanwhile, heat a good drizzle of olive oil in a large frying pan over a medium-high heat. Add the massaman curry paste, chicken thigh and potato and cook for 3-4 minutes or until the chicken is browned and coated in the curry paste. Add the coconut milk, cover with a lid or aluminium foil and reduce the heat to medium. Simmer for 10-15 minutes or until the potato is tender.
Meanwhile, chop the broccolini into thirds. Finely slice the long red chilli (if using).
In the last 5 minutes of cook time, add the broccolini to the curry and cook until just tender. Stir through the baby spinach leaves and season with the salt (for the curry) and a pinch of pepper. 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 massaman curry. Sprinkle over the roasted peanuts and long red chilli if you like. Enjoy!