Thai Massaman Rice

Name: Thai Massaman Rice with Chicken and Chestnut Mushrooms
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 1 Chestnut Mushrooms; 3 Coriander; 3 British Chicken Thighs; 1 Basmati Rice; 1 Cornflour; 1 Cashew Nuts; 1 Massaman Curry Paste; 200 Coconut Powder; 1 Peanut Butter; ½ Lime

with Chicken and Chestnut Mushrooms

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When our head chef decided to get some work experience in a law firm after university, the usual choices (London, Belgium, Frankfurt) didn’t really appeal. So he decided to go to Bangkok. A month in an office meant three months of pocket money on the islands, so the maths made sense. During his office time instead of eating with the lawyers at lunchtime he’d nip over to a nearby food hall and feast with all the locals. Massaman Rice was his go-to dish, so this week he decided to take a trip down memory lane.

Tags:

Not Suitable for Coeliacs

•Lactose Free

•Spicy

Allergens:

Nuts

•Peanut

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.

Total30 minutes

Active

DifficultyMedium

Ingredients

serving amount

Chestnut Mushrooms

Coriander

British Chicken Thighs

Basmati Rice

Cornflour

Cashew Nuts

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

Massaman Curry Paste

200

Coconut Powder

Peanut Butter

(Contains: Peanut May contain traces of: Nuts)

Lime

Nutritional information

/ per serving

Energy (kcal)774 kcal

Energy (kJ)3238 kJ

Fat33 g

of which saturates19 g

Carbohydrate85 g

Protein36 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Knife

•Pot

•Bowl

•Grill Pan

•Pan

Instructions

Boil (exactly) 350ml of water in a pot with 1/4 tsp of salt in preparation for your rice. Roughly chop the chestnut mushrooms. Roughly chop the coriander. Cut the chicken thighs into pieces the size of a 50 pence.

Put the rice into your pot of boiling water. Cover with a tight lid and place on the lowest heat for 10 mins. Take the pan off the heat to rest for 10 mins. Tip: Do not lift the lid from the pan at all during cooking and resting.

Place the chicken in a bowl and coat with the cornflour. Sprinkle on ¼ tsp of salt and a few grinds of black pepper. Mix everything thoroughly and leave to the side.

Heat a non-stick pan on medium-high heat. Without adding oil, put your cashews in the pan. Leave them for around 5 mins, shaking the pan constantly, to brown off. Tip: Watch your nuts like a hawk as they can burn easily.

Remove the nuts from the pan and add 1 tbsp of oil. Once really hot add the chicken to the pan for 5 mins. Seal the chicken on all sides then keep to the side. Tip: The chicken should be browned off - cook in batches if you have a small pan.

Add 1 tsp of oil to the empty pan together with the massaman curry paste. Tip: If you don’t want it very spicy then add a little less than 1 tbsp. Stir the paste for 1 minute and then add the coconut milk, chicken and mushrooms. Once the coconut milk comes to the boil add the peanut butter and turn the heat to low. Gently simmer for 10 mins.

Fluff up your rice with a fork and add it to the pan with the massaman sauce. Gently fold the rice and three quarters of the coriander into the sauce. Squeeze over the juice of half the lime. Serve into bowls and garnish with the remaining coriander, the cashews and some lime wedges (if you have any left).