Massaman-Inspired Double Chicken Curry

Name: Massaman-Inspired Double Chicken Curry with Bok Choy and Crispy Shallots
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: 4 unit(s) Chicken Breasts; 4 tbsp Red Curry Paste; 1 tbsp Dal Spice Blend; 1 unit(s) Coconut Milk; ¾ cup Jasmine Rice; 1 unit(s) Red Onion; 1 unit(s) Shanghai Bok Choy; 28 g Peanuts, chopped; 28 g Crispy Shallots; 1 unit(s) Lime; 1 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Bok Choy and Crispy Shallots

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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).

Tags:

Quick

•Spicy

Allergens:

Jordnødder

•Hvede

The quantities provided above are averages only.

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

4 unit(s)

Chicken Breasts

4 tbsp

Red Curry Paste

1 tbsp

Dal Spice Blend

1 unit(s)

Coconut Milk

¾ cup

Jasmine Rice

1 unit(s)

Red Onion

1 unit(s)

Shanghai Bok Choy

28 g

Peanuts, chopped

28 g

Crispy Shallots

1 unit(s)

Lime

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories1150 kcal

Fat50 g

Saturated Fat24 g

Carbohydrate93 g

Sugar12 g

Dietary Fiber7 g

Protein88 g

Cholesterol250 mg

Sodium790 mg

Potassium1800 mg

Calcium150 mg

Iron6.5 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

•Zester

•Large Non-Stick Pan

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.