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Fragrant Chicken Massaman Curry

Fragrant Chicken Massaman Curry

Three Steps | Ready in 10

Extra Rapid
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Using a few time-saving hacks, our chicken and potato massaman curry can be whipped up in as little as ten minutes. The result? Creamy curry sauce, meltingly tender chicken, fresh veggies and fragrant spices - yes, please. This dish is Thai curry heaven!

Tags:Spicy
Allergens:Celery
Preparation Time10 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Green Beans

1 unit(s)

Lime

1 sachet

Massaman Curry Paste

200 milliliter(s)

Coconut Milk

1 sachet

Chicken Stock Powder

(ContainsCelery)

1 pack(s)

Cooked Pulled Chicken

1 pack(s)

Pre-Cooked Diced Potato

150 milliliter(s)

Water for Curry

1 pack(s)

Steamed Basmati Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2946 kJ
Energy (kcal)704 kcal
Fat26.0 g
of which saturates17.0 g
Carbohydrate74 g
of which sugars7.0 g
Protein43 g
Salt4.52 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Saucepan
Zester
Lid
Bowl
Instructionsarrow up iconarrow up icon
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1

Trim the green beans then chop into thirds. Zest and halve the lime. Heat a drizzle of oil in a large saucepan with a lid over medium high heat. Add the massaman paste and cook, stirring, until aromatic, 1 min.

2

Add the coconut milk, chicken stock powder, chicken, potatoes, green beans and water (see ingredients for amounts). Season with salt and pepper, mix well and bring to a simmer. Lower the heat and cover with a lid and simmer until the green beans are just tender and everything is piping hot, 5 mins. Meanwhile, cook the steamed basmati rice according to pack instructions.

3

Taste the curry and add more salt and pepper to taste. Stir through half the lime zest and add a squeeze of lime juice. Divide the rice between bowls and top with the curry. Scatter over the remaining lime zest and serve with lime wedges. Enjoy!