Fragrant Chicken Massaman Curry
Three Steps | Ready in 10
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!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
1 pack(s)
Green Beans
1 unit(s)
Lime
1 sachet
Massaman Curry Paste
200 milliliter(s)
Coconut Milk
1 sachet
Chicken Stock Powder
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
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.
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.
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!