Chicken and Potato Massaman Curry

Name: Chicken and Potato Massaman Curry with Jasmine Rice
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 300 Grams of Chicken breast; 250 Grams of New potatoes; 1 Piece of Shallots; 1 Piece of Carrot; 1 Piece of Lemongrass; 10 Grams of Ginger garlic paste; 10 Grams of Red curry paste; 2 Grams of Turmeric powder; 2 Grams of Cardamom powder; 2 Grams of Cinnamon powder; 2 Grams of Cumin powder; 30 Grams of Peanut butter; 10 Grams of Coconut sugar; 3 Piece of Lime leaves; 15 Grams of Tamarind paste; 10 ML of Fish sauce; 1 Piece of Dried bay leaves; 200 ML of Coconut milk; 100 ML of Water; 15 ML of Tamari; 40 Grams of Salted peanuts; 150 Grams of Jasmine rice; 300 ML of Water; 1 Piece of Lime; 15 Grams of Fresh coriander

with Jasmine Rice

Massaman is a relatively mild Thai curry which marries local flavors with Middle Eastern spices like cardamom, cumin and cinnamon.

218 Reviews

Cals 1068 · Prot 60 · Carbs 135 · Fat 39

Family Friendly

30 min

Chicken and Potato Massaman Curry with Jasmine Rice

Massaman is a relatively mild Thai curry which marries local flavors with Middle Eastern spices like cardamom, cumin and cinnamon.

218 Reviews

Cals 1068 · Prot 60 · Carbs 135 · Fat 39

Family Friendly

Ingredients

Curry

Chicken breast

300 Grams

New potatoes

250 Grams

Shallots

1 Piece

Carrot

1 Piece

Lemongrass

1 Piece

Ginger garlic paste

10 Grams

Red curry paste 7*

10 Grams

Turmeric powder

2 Grams

Cardamom powder

2 Grams

Cinnamon powder

2 Grams

Cumin powder

2 Grams

Peanut butter 1*9*

30 Grams

Coconut sugar

10 Grams

Lime leaves

3 Piece

Tamarind paste

15 Grams

Fish sauce 6*10*

10 ML

Dried bay leaves

1 Piece

Coconut milk

200 ML

Water

100 ML

Tamari 9*

15 ML

Salted peanuts 1*

40 Grams

To serve

Jasmine rice

150 Grams

Water

300 ML

Lime

1 Piece

Fresh coriander

15 Grams

Allergens

*7 Crustaceans, *1 Peanuts, *9 Soya, *6 Fish, *10 Wheat

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4464 / 1068
Fats (g)	38.6
of which saturated (g)	13.7
Carbohydrates (g)	135
of which sugars (g)	14
Fibers (g)	15.8
Proteins (g)	59.6
Salt (g)	8.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Boil potatoes

Wash the potatoes and chop them into small pieces.
Cook in salted boiling water for 12 min.
Drain.

2 Prep

Meanwhile, peel and chop the shallots.
Peel the carrots and chop into small batons.
Finely slice 5 cm of the lemongrass.
Keep the rest whole.
Chop the chicken into bite-sized pieces.

3 Boil rice

Rinse the jasmine rice.
Add the rice, measured water and a pinch of salt to a pan with a lid.
Bring to a boil.
Once boiling, reduce the heat to low and cover.
Cook for 10-12 min or until the water is absorbed and the rice is cooked.
Once cooked, remove the pan from heat.
Keep covered until serving.

4 Start curry

Meanwhile, heat a pan over a medium heat with a drizzle of oil.
Once hot, add the shallots.
Cook for 3 min.
Add the ginger garlic paste, sliced lemongrass, red curry paste (spicy!), turmeric, cardamom, cinnamon and cumin.
Cook for 2 min further until fragrant.

5 Simmer

Add the chicken, carrots and potatoes.
Cook for 2 min.
Add the peanut butter, coconut sugar, lime leaves tamarind paste, fish sauce, bay leaf, coconut milk, measured water and the big piece of lemongrass.
Cover and simmer for 10 min.