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Massaman-Inspired Double Chicken Curry
with Bok Choy and Crispy Shallots
Put down the phone—your favourite curry just got a delicious upgrade! This peanutty curry is a homemade masterpiece, bursting with vibrant veggies in a creamy coconut sauce. Forget take-out; this flavour-packed dish is all you need for a cozy, satisfying meal at home.
Ingredients: Chicken breast • Coconut milk (coconut extract, water) • Jasmine rice • Red onion • Bok choy • Limes • Red curry paste (ginger, water, garlic, onion, sugar, canola oil, salt, lemongrass, spices, xanthan gum, citric acid, herbs, natural flavour, potassium sorbate) • Peanuts • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Dal spice blend (spices, garlic powder, salt, canola oil, silicon dioxide).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
4 unit(s)
Chicken Breasts
4 tbsp
Red Curry Paste
(May contain Milk, Soy, Sulphites)
1 tbsp
Dal Spice Blend
(May contain Milk, Soy, Sulphites, Triticale, Wheat, Tree nuts, Sesame, Mustard, Peanuts)
1 unit(s)
Coconut Milk
¾ cup
Jasmine Rice
1 unit(s)
Red Onion
1 unit(s)
Shanghai Bok Choy
28 g
Peanuts, chopped
(Contains Peanuts May contain Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts, Egg, Gluten)
28 g
Crispy Shallots
(Contains Wheat May contain Gluten)
1 unit(s)
Lime
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Meanwhile, cut bok choy into 1/2-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
- Peel, then cut onion into 1/4-inch slices.
- Zest, then cut lime into wedges.
- Pat chicken dry with paper towels, then cut chicken into 1/2-inch pieces.
- Sprinkle over half the Dal Spice Blend, then season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add peanuts to the dry pan. Toast, stirring often, until golden, 2-4 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Add 1 tbsp (2 tbsp) oil to the same pan (used in step 3), then onions. Cook, stirring occasionally, until starting to soften, 1-2 min.
- Add chicken. Cook, stirring occasionally, until chicken is golden-brown, 2-3 min.**
- Add red curry paste and remaining Dal Spice Blend to the pan.
- Cook, stirring constantly, until fragrant, 1-2 min.
- Add coconut milk, bok choy and 1/4 cup (1/2 cup) water.
- Cook, stirring occasionally, until sauce thickens slightly, 3-4 min.
- Season with salt and pepper, to taste.
- Fluff rice with a fork, then stir in lime zest and half the crispy shallots.
- Divide rice between bowls, then top with curry.
- Sprinkle over peanuts and remaining crispy shallots.
- Squeeze over a lime wedge, if desired.
If you've opted for double chicken, cook it in the same way the recipe instructs you to cook the regular portion of chicken. Work in batches, if necessary.