HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai Massaman Rice
Thai Massaman Rice

Thai Massaman Rice

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 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 conflict 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.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 punnet(s)

Chestnut Mushrooms

½ bunch(es)


3 unit(s)

Chicken Thigh

150 grams

Basmati Rice

20 grams


25 grams

Cashew Nuts


1 tbsp

Massaman Curry Paste

200 milliliter(s)

Coconut Milk

1 tbsp

Peanut Butter


½ unit(s)


Not included in your delivery

300 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3760 kJ
Energy (kcal)898 kcal
Fat46.0 g
of which saturates22.0 g
Carbohydrate74 g
of which sugars4.0 g
Protein21 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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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).