Chicken and Potato Massaman Curry

with Jasmine Rice

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Instructions

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1 Boil potatoes

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

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2 Prep

Chop the chicken into bite-size pieces. Peel and chop the shallots. Peel the carrots and chop into small batons. Finely slice 5/7.5/10 cm of the lemon grass. Keep the rest whole.

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3 Boil rice

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

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4 Start curry

Heat a pan over a medium heat with a drizzle of vegetable oil. Once hot, add the shallots and cook for 3 min. Add the ginger garlic paste, sliced lemon grass, red curry paste (spicy!)turmericcardamomcinnamon and cumin. Cook for 2 min further until fragrant.

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5 Add and simmer

Add the chickencarrots and potatoes. Cook for 2 min. The chicken doesn't need to be cooked through at this point. Add the peanut butter, coconut sugar, lime leaves tamarind pastefish sauce, bay leafcoconut milk, measured water and the big piece of lemon grass. Cover and simmer for 10 min.

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6 Serve

Slice the lime into wedges and chop the coriander leaves. Season the curry with a squeeze of lime juice and the tamari if needed. Serve the curry over the cooked jasmine rice. Garnish with the peanuts, coriander and any remaining lime wedges.

Tips for fussy eaters

Reserve some of the chicken and vegetables, and prepare a mild stir-fry for them. Serve over cooked rice.

Pro tip

The trick to perfectly fluffy rice is to thoroughly rinse it first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing it a final time.

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

Cooking Time: 30 min

Cals 1205 · Prot 65 · Carbs 132 · Fat 49

Gluten-Free

Dairy-Free

Ingredients

Number of people

Curry

Chicken breast 400 Grams
New potatoes 500 Grams
Shallots 1 Piece
Carrot 1 Piece
Lemongrass 1 Piece
Ginger garlic paste 10 Grams
Red curry paste 10 Grams
Turmeric powder 2 Grams
Cardamom powder 2 Grams
Cinnamon powder 2 Grams
Cumin powder 2 Grams
Peanut butter 30 Grams
Coconut sugar 10 Grams
Lime leaves 3 Pieces
Tamarind Paste 15 Grams
Fish sauce 10 ML
Dried bay leaves 1 Piece
Coconut milk 200 ML
Water 100 ML
Tamari 15 Grams
Salted peanuts 40 Grams

To serve

Jasmine rice 150 Grams
Water 300 ML
Lime 1 Piece
Fresh coriander 15 Grams

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

Cooking Time: 30 min

Cals 1205 · Prot 65 · Carbs 132 · Fat 49

Gluten-Free

Dairy-Free

Instructions

photo

1 Boil potatoes

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

photo

2 Prep

Chop the chicken into bite-size pieces. Peel and chop the shallots. Peel the carrots and chop into small batons. Finely slice 5/7.5/10 cm of the lemon grass. Keep the rest whole.

photo

3 Boil rice

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

photo

4 Start curry

Heat a pan over a medium heat with a drizzle of vegetable oil. Once hot, add the shallots and cook for 3 min. Add the ginger garlic paste, sliced lemon grass, red curry paste (spicy!)turmericcardamomcinnamon and cumin. Cook for 2 min further until fragrant.

photo

5 Add and simmer

Add the chickencarrots and potatoes. Cook for 2 min. The chicken doesn't need to be cooked through at this point. Add the peanut butter, coconut sugar, lime leaves tamarind pastefish sauce, bay leafcoconut milk, measured water and the big piece of lemon grass. Cover and simmer for 10 min.

photo

6 Serve

Slice the lime into wedges and chop the coriander leaves. Season the curry with a squeeze of lime juice and the tamari if needed. Serve the curry over the cooked jasmine rice. Garnish with the peanuts, coriander and any remaining lime wedges.

Tips for fussy eaters

Reserve some of the chicken and vegetables, and prepare a mild stir-fry for them. Serve over cooked rice.

Pro tip

The trick to perfectly fluffy rice is to thoroughly rinse it first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing it a final time.

Ingredients

Number of people

Curry

Chicken breast 400 Grams
New potatoes 500 Grams
Shallots 1 Piece
Carrot 1 Piece
Lemongrass 1 Piece
Ginger garlic paste 10 Grams
Red curry paste 10 Grams
Turmeric powder 2 Grams
Cardamom powder 2 Grams
Cinnamon powder 2 Grams
Cumin powder 2 Grams
Peanut butter 30 Grams
Coconut sugar 10 Grams
Lime leaves 3 Pieces
Tamarind Paste 15 Grams
Fish sauce 10 ML
Dried bay leaves 1 Piece
Coconut milk 200 ML
Water 100 ML
Tamari 15 Grams
Salted peanuts 40 Grams

To serve

Jasmine rice 150 Grams
Water 300 ML
Lime 1 Piece
Fresh coriander 15 Grams
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