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 Time25 minutes
Cooking Time8 minutes
DifficultyMedium
Ingredients
serving amount
2 unit(s)
Chicken Breasts
4 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
1 unit(s)
Red Onion
1 unit(s)
Shanghai Bok Choy
28 g
Peanuts, chopped
(Contains Peanuts)
28 g
Crispy Shallots
(Contains Wheat)
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories880 kcal
Fat38 g
Saturated Fat19 g
Carbohydrate87 g
Sugar10 g
Dietary Fiber6 g
Protein51 g
Cholesterol125 mg
Sodium740 mg
Trans Fat0 g
Potassium1100 mg
Calcium125 mg
Iron5.5 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.
Utensils
•Strainer
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Large Non-Stick Pan
Instructions
1
- Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
2
- Meanwhile, cut bok choy into 1/2-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
- Peel, then cut onion into 1/4-inch slices.
- Pat chicken dry with paper towels, then cut chicken into 1/2-inch pieces.
- Sprinkle over half the Dal Spice Blend, then season with salt and pepper.
3
- 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.
4
- Add 1/2 tbsp (1 tbsp) oil to the same pan (used in step 3), then onions.Cook, stirring occasionally, until starting to soften, 1-2 min.
- Add chicken. Cook, stirring occasionally, until chicken golden-brown, 2-3 min.
5
- Add remaining Dal Spice Blend and red curry paste to the pan.
- Cook, stirring constantly, until fragrant, 1-2 min.
- Add coconut milk, bok choy and 1/4 cup (1/2 cup) water.
- Cook, stirring occasionally, until sauce thickens slightly, 3-4 min.
- Season with salt and pepper, to taste.
6
- Fluff rice with forth, stir in half the crispy shallots.
- Divide rice between bowls, then top with curry.
- Sprinkle over peanuts and remaining crispy shallots.
