Massaman-Inspired Chicken Curry
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Massaman-Inspired Chicken Curry

Massaman-Inspired Chicken Curry

with Bok Choy and Crispy Shallots

Tags:
Quick
Spicy
Allergens:
Peanuts
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

2 tbsp

Red Curry Paste

(May contain Milk, Soy, Sulphites)

1 tbsp

Dal Spice Blend

(May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)

1 unit(s)

Coconut Milk

¾ cup

Jasmine Rice

56 g

Red Onion, sliced

1 unit(s)

Shanghai Bok Choy

1 unit(s)

Chicken Broth Concentrate

28 g

Peanuts, chopped

(Contains Peanuts)

28 g

Crispy Shallots

(Contains Wheat)

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Nutrition Values

Calories790 kcal
Fat32 g
Saturated Fat19 g
Carbohydrate77 g
Sugar5 g
Dietary Fiber4 g
Protein50 g
Cholesterol125 mg
Sodium420 mg
Trans Fat0 g
Potassium950 mg
Calcium100 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1
  • Cut bok choy into 1/2-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
  • Cut chicken into 1/2-inch pieces.
  • Sprinkle over half the Indian Spice Blend, then season with salt and pepper.
2
  • Meanwhile, add spaghetti to the boiling water.
  • Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return spaghetti to the same pot, off heat.
  • Cook uncovered, stirring occasionally, until tender, 10-12 min.
  • Meanwhile, heat a large non-stick pan over medium-high heat.
  • When hot, add peanuts to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
  • Transfer to a plate.
3
  • Add 1/2 tbsp oil (dbl for 4 ppl), then chicken.
  • Cook, stirring occasionally, until golden-brown, 1-2 min.
  • Add peppers and onions.
  • Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min
  • Season with salt and pepper.
4
  • Add remaining Indian Spice Blend and red curry paste to the pan.
  • Cook, stirring constantly, until fragrant, 1-2 min.
  • Add coconut milk, chicken broth concentrate and reserved pasta water.
  • Cook, stirring occasionally, until sauce thickens slightly, 3-4 min.
  • Season with salt and pepper, to taste.
5
  • Pour sauce over noodles in large pot, then stir to combine.
  • Divide between bowls.
  • Sprinkle over peanuts.
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