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Chicken Massaman Curry with King Prawns
Chicken Massaman Curry with King Prawns

Chicken Massaman Curry with King Prawns

with Zesty Jasmine Rice

This Chicken Massaman Curry with King Prawns is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Rapid
Allergens:
Peanut
Cereals containing gluten
Soya
Crustaceans

The quantities provided above are averages only.

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 war 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.

Total20 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

1

Carrot**

2

Garlic Clove**

150

Jasmine Rice

50

Massaman Curry Paste

200

Coconut Milk

10

Chicken Stock Paste

30

Peanut Butter

210

Diced Chicken Thigh

½

Lime**

40

Baby Spinach**

15

Soy Sauce

150

King Prawns**

Not included in your delivery

150

Water for the Sauce

Nutritional information

Energy (kcal)850 kcal
Energy (kJ)3558 kJ
Fat40.7 g
of which saturates21.3 g
Carbohydrate74.9 g
of which sugars7 g
Protein51 g
Salt5.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Kettle
Grill Pan
Sieve
Medium Saucepan
Lid
Zester

Instructions

Start the Prep
1

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).

Get Frying
2

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.

Cook the Rice
3

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.

Build the Flavour
4

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.

Simmer your Curry
5

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.

Finish and Serve
6

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!

7

Step 5 MOD: If you've chosen to add king prawns to your meal, bring the curry back to the boil when it has 3-4 mins of simmer time left. Stir in the prawns to cook for the remaining time and continue as instructed. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when no longer pink in the middle.

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