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Massaman chicken curry

Name: Massaman chicken curry
Cook time: 25 min
Yield: 4

with turmeric coconut rice and toasted peanuts

Ready in around 25 mins

RECIPE FACT:

Massaman is a southern Thai dish influenced by Malay and Indian cuisine.

Nutritional Info:

Energy: 3,438kJ (822kcal)
Protein: 47g
Carbohydate: 58g
Sugars: 7g
Fat, total:43g
Saturated:29g
Sodium:760mg
Contains:Fish, Peanuts, Soy

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Remove and discard any damaged outer leaves on the bok choy. Cut off the root and slice the stalks into 1 cm slices and roughly chop the leaves keeping separate. Remove the stem from the lime leaf, and finely slice the leaves. Roughly chop the coriander including the stalks.
2. TO HEAT THE RICE:
Open the bag of turmeric coconut rice, squeezing the bag gently to break up any large clumps. Heat a non-stick frying pan with a drizzle of oil over a medium-high heat. Once hot add the rice and edamame and cook for 2-3 mins. Season with salt, remove from the pan and cover to keep warm.
3. TO COOK THE CHICKEN:
Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut each breast into 5-6 pieces. Open the massaman paste and remove the red chilli from the top. Finely slice if using or discard if not. Wipe out the pan, add a drizzle of oil and place back over a medium-high heat. Once hot add the massaman paste, some or all the chilli, stir and cook for 30-60 secs until fragrant. Add the chicken and cook for 2-3 mins.
4. TO FINISH THE CHICKEN CURRY:
Add the baby corn, bok choy stalks and turn the heat to medium-low. Pour in the coconut cream and add 2/3 cup of water. Add the lime leaf, bok choy leaves and cook for a further 2-3 mins until reduced slightly and the chicken is cooked through.
TO SERVE:
Divide the turmeric rice between bowls and top with massaman chicken curry. Finish with a sprinkle of coriander and toasted peanuts.