A mild and slightly sweet curry originating from South Thailand. Delicious served with sticky Tilda Fragrant Jasmine rice.
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Serves 4
Prep 10 mins
Cooking 20 mins
Ingredients
1 red chilli, deseeded and cut into very thin matchsticks
1 spring onion, trimmed, halved and thinly shredded
50g peanuts
400ml can reduced-fat coconut milk
200ml hot chicken stock
1 cinnamon stick
100g Massaman Thai curry paste
500g skinless, boneless chicken thighs, cut into chunks
300g baby potatoes halved
350g Tilda Fragrant Jasmine rice
large handful fresh coriander, roughly chopped (see cooks tip)
finely grated zest and juice of 1 lime
salt and freshly ground black pepper
lime wedges to garnish, if liked
Method
Place the chilli and spring onion into a bowl of ice-cold water and set aside while cooking the curry.
Dry fry the peanuts in a small pan for 1-2 minutes until toasted. Set aside until ready to use.
Place the coconut milk, chicken stock, cinnamon stick and curry paste into a large saucepan and bring to the boil. Stir in the chicken and potatoes, cover and cook over low heat for 20 minutes or until the potatoes and chicken are tender and cooked through.
Meanwhile, place the rice into a sieve and rinse under cold running water until the water runs clear. Tip into a large heavy-based saucepan and season with a little salt. Pour over 600ml boiling water and bring to the boil. Cover with a tight-fitting lid and cook over the lowest heat possible for 12 minutes. Remove from the heat and leave to stand until the curry is ready to serve.
Discard the cinnamon stick from the curry. Stir in half of the coriander, lime zest and juice and season to taste.
Fluff up the rice with a fork and arrange into individual serving dishes. Spoon over the massaman curry. Scatter over the peanuts and remaining coriander. Drain the spring onions and chilli and scatter over the curry to serve. Serve with extra lime wedges to squeeze over.
Cook's tip
There is lots of flavour in the stalk, as well as the leaf of fresh coriander, don't be afraid to chop up both and add to the curry. For an even quicker version of this recipe substitute the jasmine rice for 2 x 250g sachets of lime and coriander basmati rice or sweet chilli and lime basmati rice.
About Tilda
Tilda is a great supporter of all the world’s wonderful flavours that we find on every corner in Britain and around the world. From Jamaican to Pakistani, West African to Cantonese food. Bradford to Brick Lane and back again. Whether you’re building up a biryani or smashing our a stir fry Tilda is here to keep people inspired, trying new things, and enjoying a life enriched by the cultures and flavours of the world.
