Chicken Massaman Curry
with Zesty Jasmine Rice
- Peanut
- Cereals containing gluten
- Soya
- May contain traces of allergens
- Nuts
Looking for a quick and tasty midweek dinner option? Try cooking up our Chicken Massaman Curry in just 20 minutes for a delicious and speedy meal.
Ingredients
150
Jasmine Rice
50
Massaman Curry Paste
200
Coconut Milk
10
Chicken Stock Paste
210
Diced Chicken Thigh
40
Baby Spinach
2
Garlic Clove
30
Peanut Butter
(Contains: Peanut May be present: Nuts)
½
Lime
15
Soy Sauce
(Contains: Cereals containing gluten, Soya)
1
Carrot
Not included in your delivery
150
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
a) Boil a full kettle.
b) Trim the carrot (no need to peel), then slice into 1cm thick rounds.
c) Peel and grate the garlic (or use a garlic press).
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the carrot and fry until starting to soften, 2-3 mins. Stir occasionally.
a) While the carrot cooks, pour the boiling water into a large saucepan with 1/4 tsp salt on high heat.
b) Add the rice and cook for 12-13 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Once the carrot has softened, stir in the garlic and massaman curry paste. Stir-fry for 1 min.
b) Pour in the coconut milk and water for the sauce (see ingredients for amount), then stir through the chicken stock paste and peanut butter until well combined.
c) Bring to the boil.
a) Stir the chicken into the sauce and bring back to the boil, then lower the heat and simmer until the chicken is cooked and the sauce has thickened, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
b) Meanwhile, zest and cut the lime into wedges.
c) For the last 2 mins of cooking, add the spinach to the pan a handful at a time until wilted and piping hot.
a) When the curry is ready, remove from the heat. Stir in the soy sauce and a squeeze of lime juice, along with a splash of water if you feel it needs it.
b) Taste and season with salt, pepper and more lime juice if needed.
c) Fluff up the rice with a fork and stir through the lime zest.
d) Serve the zesty rice in bowls with the chicken curry on top and a lime wedge alongside for squeezing over. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: A rich, aromatic curry with a satisfying peanut-butter depth; some find it saltier or spicier than expected, while others love the bold flavour.
- Ease of prep: Straightforward and quick to put together, making it a reliable choice for a midweek dinner.
- Suggestions: Use only half the soy sauce, or add it gradually, to keep saltiness in check; a squeeze of lime juice can help balance the flavour if the dish tastes too sharp or salty. If the peanut butter clumps, try dissolving it in a little hot water before stirring it into the sauce. Some cooks extend the carrot frying time to ensure it softens fully, and a few add extra vegetables such as broccoli, mushrooms, or bell peppers to bulk out the dish.
- Next-day meals: The curry reheats well the following day, though the spinach will be more wilted after a second heating.
- Rice tips: Following the boil-and-drain method can lead to overcooked or sticky rice; cooking the rice in double its volume of cold water for 12-14 minutes produces a better result. Use the lime zest sparingly, as too much can make the rice taste bitter.
