Thai Massaman Rice
with Chicken and Chestnut Mushrooms
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 the day 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.
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.
Ingredients
1
Chestnut Mushrooms
½
Coriander
3
Chicken Thighs
150
Basmati Rice
20
Cornflour
25
Cashew Nuts
(Contains Nuts May contain Sesame, Nuts, Peanut)
1
Massaman Curry Paste
200
Coconut Milk
1
Peanut Butter
(Contains Peanut May contain Nuts)
½
Lime
Not included in your delivery
300
Water
Nutritional information
Utensils
Instructions
Boil a pot of water (amount specified in the ingredient list) with a pinch of salt for the rice. Roughly chop the chestnut mushrooms and the coriander. Cut the chicken into pieces the size of a 50 pence.
Add the rice to your pot of boiling water. Cover with a tight lid and place on the lowest heat for 10 mins. Take the pot off the heat to rest for 10 mins. Tip: Do not lift the lid from the pot at all during cooking and resting.
Put your chicken in a bowl and coat with the cornflour. Add a pinch 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 the cashew nuts in the pan. Leave them for around 5 mins, shaking the pan constantly, until they are golden brown. Tip:Watch your nuts like a hawk as they can burn easily.
Remove your nuts from the pan and add a splash of oil. Once really hot add your chicken to the pan for 5 mins. Seal your chicken on all sides, then remove and keep to the side. Tip:Your chicken should be brown - cook in batches if you have a small pan.
Add a splash of oil to the now empty pan together with the massaman curry paste. Tip:If you don’t want it very spicy then add a little less. Stir the paste for 1 minute and then add the coconut milk, chicken and chestnut mushrooms. Once your coconut milk comes to the boil add the peanut butter and turn the heat to low. Gently simmer for 10 mins. Tip:The chicken is cooked when it is no longer pink in the middle.
Fluff up your rice with a fork and add it to the pan with your massaman sauce. Gently fold your rice and three-quarters of your coriander into your sauce. Squeeze over the juice of the lime. Serve in bowls and garnish with your remaining coriander, your nuts and some lime wedges (if you have any left).
