Thai Massaman Rice with Chicken and Chestnut Mushrooms
Nutrition per serving
| Calories | 774 kcal |
| Protein | 48.4 g |
| Carbs | 40.2 g |
| Fats | 48 g |
| Saturated Fat | 20.9 g |
| Monounsaturated Fat | 13 g |
| Polyunsaturated Fat | 4.3 g |
| Sugars | 5.4 g |
| Fiber | 4.9 g |
| Sodium | 391 mg |
Ingredients
| White or chestnut mushrooms | |
| Fresh Coriander | |
| Chicken Thigh | |
| Basmati Rice | |
| Cornstarch (Corn flour) | |
| Cashew Nuts | |
| Coconut milk (liquid expressed from grated meat and water) | |
| Peanut butter, chunk style, with salt | |
| Lime | |
| Olive Oil | |
| Massaman Curry Paste |
Preparations
1. Roughly chop the coriander.
1. Roughly chop the coriander.
2. Slice the chicken into ½ cm pieces.
Cooking Instructions
1. Bring 125ml of lightly salted water to boil. Add the rice, lower heat, cover with lid and cook for 10 minutes. Remove from heat and set aside for 10 minutes. (No peeking, leave the lid on through cooking and resting time).
1. Bring 125ml of lightly salted water to boil. Add the rice, lower heat, cover with lid and cook for 10 minutes. Remove from heat and set aside for 10 minutes. (No peeking, leave the lid on through cooking and resting time).
2. To prepare the chicken, place in a bowl, and sprinkle of the cornflour and large pinch of salt and pepper. Mix well to coat chicken.
3. Place the cashew in a drying frying pan over medium-high heat. Stir frequently every 15 seconds and cook for about 3 minutes until golden brown. Remove to a bowl and set aside.
4. In the same pan, heat ½ a tablespoon of oil over medium-high heat. Add the chicken and cook for about 4 minutes until golden brown. Transfer chicken to a bowl and set aside.
5. To the same pan, add 1/4 tbsp of oil and ½ a tablespoon of the curry paste and stir for about 30 seconds. Add the coconut milk, mushrooms and cooked chicken and bring to a gentle boil. Stir in the peanut butter, lower heat and simmer for 5 minutes.
6. Use a fork to fluff up the rice and add to the curry sauce with ¾ of the chop coriander. Gently fold into the sauce.
7. Serve in a bowl with a squeeze of lime and topped with the cashew nuts and remaining coriander.