Thai Massaman Rice

Name: Thai Massaman Rice with Chicken and Chestnut Mushrooms
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 300 Water; 1 Chestnut Mushrooms; ½ Coriander; 3 British Chicken Thighs; 150 Basmati Rice; 20 Cornflour; 25 Cashew Nuts; 1 Massaman Curry Paste; 200 Coconut Milk; 1 Peanut Butter; ½ Lime

with Chicken and Chestnut Mushrooms

Recipe Development TeamPublished on December 15, 2016

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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 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.

Tags:

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

150

Basmati Rice

Cornflour

Cashew Nuts

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

Massaman Curry Paste

200

Coconut Milk

Peanut Butter

(Contains: Peanut May contain traces of: Nuts)

Lime

Not included in your delivery

300

Water

Nutritional information

Energy (kJ)3760 kJ

Energy (kcal)898 kcal

Fat46 g

of which saturates22 g

Carbohydrate74 g

of which sugars4 g

Protein21 g

Salt1 g

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

Utensils

•Bowl

•Grill Pan

Cooking Instructions and Tips

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).