Chicken Massaman Curry Recipe | Tilda Rice Malta

Name: Chicken Massaman Curry Recipe | Tilda Rice Malta
Total time: 30 min
Ingredients: 1 pouch Tilda Fragrant Jasmine rice; 1/2 red chilli (de-seeded and cut into very thin matchsticks); 1 spring onion, trimmed, halved and thinly shredded; 25g unsalted peanuts; 200ml reduced fat coconut milk; 100ml hot chicken stock; 1 cinnamon stick; 50g Massaman Thai curry paste; 250g skinless, boneless chicken thighs cut into chunks; 150g baby potatoes, halved; Small handful of fresh coriander, roughly chopped (there is lots of flavour in the stalk as well!); Finely grated zest and juice of 1/2 lime; Salt, and freshly ground black pepper; Lime wedges to garnish

www.tilda.com

A mild and slightly sweet curry originating from South Thailand. Delicious served with sticky Tilda Fragrant Jasmine rice.

View full recipe on www.tilda.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.tilda.com.

Share this recipe:

Cooking tools:

Microplane
Pepper mill
Kitchen scale
Chef's knife
Paring knife
Cutting board
Mixing bowl
Pan
Saucepan
Stove
Colander
Measuring cup
Wooden spoon
Serving platter
Plate
Lime press

Ingredients

1 pouch Tilda Fragrant Jasmine rice
1/2 red chilli (de-seeded and cut into very thin matchsticks)
1 spring onion, trimmed, halved and thinly shredded
25g unsalted peanuts
200ml reduced fat coconut milk
100ml hot chicken stock
1 cinnamon stick
50g Massaman Thai curry paste
250g skinless, boneless chicken thighs cut into chunks
150g baby potatoes, halved
Small handful of fresh coriander, roughly chopped (there is lots of flavour in the stalk as well!)
Finely grated zest and juice of 1/2 lime
Salt, and freshly ground black pepper
Lime wedges to garnish