Massaman-Inspired Chicken Thigh Curry
with Bok Choy and Crispy Shallots- Peanuts
- Wheat
- Milk
- Soy
- Sulphites
- May contain traces of allergens
- Triticale
- Wheat
- Tree nuts
- Sesame
- Mustard
- Peanuts
- Egg
- Gluten
Put down the phone—your favourite curry just got a delicious upgrade! This peanutty curry is a homemade masterpiece, bursting with vibrant veggies in a creamy coconut sauce. Forget take-out; this flavour-packed dish is all you need for a cozy, satisfying meal at home. Ingredients: Chicken thighs • Coconut milk (coconut extract, water) • Jasmine rice • Red onion • Bok choy • Limes • Red curry paste (ginger, water, garlic, onion, sugar, canola oil, salt, lemongrass, spices, xanthan gum, citric acid, herbs, natural flavour, potassium sorbate) • Peanuts • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Dal spice blend (spices, garlic powder, salt, canola oil, silicon dioxide).
Ingredients
280 g
Chicken Thighs
4 tbsp
Red Curry Paste
(May contain traces of: Milk, Soy, Sulphites)
1 tbsp
Dal Spice Blend
(May contain traces of: Milk, Soy, Sulphites, Triticale, Wheat, Tree nuts, Sesame, Mustard, Peanuts)
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 May contain traces of: Milk, Soy, Sulphites, Tree nuts, Mustard, Peanuts, Egg, Gluten)
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
1 unit(s)
Lime
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- Zest, then cut lime into wedges.
- 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.
- Heat a large non-stick pan over medium-high heat.
- When hot, add peanuts to the dry pan. Toast, stirring often, until golden, 2-4 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Add 1 tbsp (2 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 is golden-brown, 2-3 min.**
- Add red curry paste and remaining Dal Spice Blend 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.
- Fluff rice with a fork, then stir in lime zest and half the crispy shallots.
- Divide rice between bowls, then top with curry.
- Sprinkle over peanuts and remaining crispy shallots.
- Squeeze over a lime wedge, if desired.
If you've opted to get chicken thighs, prep and cook them in the same way the recipe instructs you to prep and cook the chicken breasts.
