I got this delicious curry recipe from our latest HelloFresh box, which was again packed with great recipes… ones that I probably wouldn’t have sought out myself. We probably won’t get another one because they’re a little pricy but they’re great for inspiration and this creamy Thai curry was definitely a winner.
Thai Massaman Chicken Curry
200g Basmati rice
1/2 cup coconut milk
2 cups chesnut mushrooms, roughly chopped
3 chicken thighs, diced
1 tablespoon Massaman curry paste
1 tablespoon cashew nuts
2 tablespoons cornflour
1 tablespoon crunchy peanut butter
1/3 cup fresh coriander, roughly chopped
Put the rice into a pot with 300g exactly of salted boiling water. Cover with a tight lid and place over a very low heat for 10 minutes. Take off the heat and leave to rest for 10 more minutes. Do not remove the lid during this whole process.
While the rice is cooking, prepare the curry. Toss the chicken in cornflour and season with salt and pepper. Set aside.
Heat a non-stick pan over a medium high heat. Put the cashew nuts in the pan. Toast for a couple of minutes tossing constantly to ensure that they don’t burn. Set aside.
Add a tablespoon of oil to the empty pan and place back over a medium high heat. Once hot, add the chicken to the pan and cook for five minutes until brown all over. Set aside.
Add a tablespoon of oil to the pan together with the Massaman curry paste. Fry for one minute and then add the coconut milk, chicken and mushrooms. When the coconut milk comes to the boil add the peanut butter and turn the heat down to low. Simmer gently for 1o minutes.
Stir 1/4 of the coriander into the curry with the juice of half the lime. Fluff up the rice and top with the curry. Garnish the curry with the rest of the coriander, the cashew nuts and lime wedges.