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Tamarind-Coconut Massaman Chicken Curry

Tamarind-Coconut Massaman Chicken Curry

and Cilantro Rice and Crushed Peanuts
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
970 kcal
Protein
: 
51g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Mustard
  • Peanuts
  • Soy
  • Milk
  • Soy
  • Sulphites
  • May contain traces of allergens
  • Tree nuts
  • Peanuts
  • Sesame
  • Wheat
  • Egg
  • Gluten
  • Mustard
  • Crustaceans
  • Fish

Ingredients: Chicken breasts • Coconut milk (coconut extract, water) • Yellow potato • Jasmine rice • Yellow onion • Shanghai bok choy • Soy sauce-mirin blend (soy) (salted mirin (glucose, fermented rice extract, water, salt), water, soy sauce (soybean, maltodextrin, salt), salt, natural flavour (autolyzed yeast), citric acid, potassium sorbate, sodium benzoate) • Red curry paste (ginger, water, garlic, onion, sugar, soy oil, salt, lemongrass, spices, xanthan gum, citric acid, herbs, natural flavour, potassium sorbate) • Peanuts • Indian spice blend (mustard) (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) • Cilantro.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

2 unit(s)

Chicken Breasts

cup

Jasmine Rice

150 g

Yellow Potato

1 unit(s)

Yellow Onion

1 unit(s)

Shanghai Bok Choy

7 g

Cilantro

2 tbsp

Red Curry Paste

(May be present: Milk, Soy, Sulphites)

9 g

Indian Spice Mix

(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)

1 unit(s)

Coconut Milk

28 g

Peanuts, chopped

(Contains: Peanuts May be present: Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)

4 tbsp

Soy Sauce Mirin Blend

(Contains: Soy May be present: Crustaceans, Sesame, Fish, Wheat, Milk, Gluten, Sulphites, Egg, Mustard)

1 unit(s)

Tamarind Sauce

Not included in your delivery

½ tbsp

Oil*

½ tsp

Salt*

¼ tsp

Pepper*

Calories970 kcal
Fat36 g
Saturated Fat19 g
Carbohydrate108 g
Sugar16 g
Dietary Fiber7 g
Protein51 g
Cholesterol125 mg
Sodium1800 mg
Potassium1550 mg
Calcium150 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.

Cooking Steps

Cook rice
1
  • Before starting, wash and dry all produce.
  • To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
  • Using a strainer, rinse rice until water runs clear.
  • To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
Cook chicken and prep veggies
2
  • Heat a large non-stick pan over medium-high. 
  • While pan heats, pat chicken dry with paper towels. Cut into 1/4-inch slices, crosswise.
  • When pan is hot, add 1/2 tbsp (1 tbsp) oil, chicken, half the Indian Spice Mix and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper. Cook for 3-4 min, stirring often, until chicken is cooked through.**
  • Transfer to a plate. Carefully rinse out the pan.
  • On a clean cutting board, cut potatoes into 1/4-inch pieces. 
  • Peel, then cut onion into 1/4-inch peices.
Prep and cook veggies
3
  • Reheat the same pan over medium.
  • When hot, add 1/2 tbsp (1 tbsp) oil, potatoes, onions and 1/2 cup (same for 4 servings) water. Season with salt and pepper.
  • Cook for 6-8 min, stirring often, until veggies are tender-crisp and liquid has absorbed. Season with salt and pepper. 
Finish prep
4
  • While potatoes and onions cook, roughly chop cilantro.
  • Cut bok choy into 1/2-inch pieces. Rinse bok choy leaves to wash away any dirt.
Finish curry
5
  • To pan with potatoes and onions, add coconut milk, red curry paste, half the peanuts, remaining Indian Spice Mix and 1/4 cup (same for 4 servings) water. Sesaon with salt and pepper. Cook for 4-6 min, stirring often, until potatoes are tender and curry thickens slightly. 
  • Stir in bok choy, chicken, tamarind sauce and 1/4 tsp (1/2 tsp) salt. Cook for 1-2 min, stirring often until bok choy is tender-crisp. 
Finish and serve
6
  • Fluff rice with a fork. Stir in half the cilantro.
  • Divide rice between bowls.
  • Spoon curry over top.
  • Sprinkle remaining peanuts and remaining cilantro over top.

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