Massaman-Inspired Double Chicken 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 breast • 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
4 unit(s)
Chicken Breasts
4 tbsp
Red Curry Paste
(May be present: Milk, Soy, Sulphites)
1 tbsp
Dal Spice Blend
(May be present: 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 be present: Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts, Egg, Gluten)
28 g
Crispy Shallots
(Contains: Wheat May be present: 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 for double chicken, cook it in the same way the recipe instructs you to cook the regular portion of chicken. Work in batches, if necessary.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many found it tasty, but some felt it needed more spice or seasoning for a bolder curry flavor.
- Ease of prep: Several reviewers mentioned this dish was easy to prepare, with one noting their teenage son cooked it successfully.
- Suggestions: Consider adding Thai chilis, cilantro, or fish sauce to enhance the flavor; some found increasing the curry paste helpful.
- Portions: Some customers suggested including more vegetables; adding a green pepper was one way to boost the veggie content.
