Massaman-Style Chicken Thigh & Cashew Curry With Rice
Dive head-first into a rich, creamy massaman-inspired curry. For our version, you'll blend warming spices with chicken, sweet potato and green beans in a fragrant sauce, and serve with rice and cashews.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Pepper, Salt, Sugar, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Heat a large, wide-based pan (preferably non-stick with a matching lid) over a medium heat
Crush your cashew nuts with a rolling pin, add them to the pan and cook for 2-3 min or until toasted and lightly golden (watch them like a hawk to make sure they don't burn!)
Once toasted, transfer them to a plate and set aside for later, reserve the pan
Meanwhile, boil half a kettle and take your chicken out of the fridge, open the packet and let it air
Peel and finely slice your red onion[s]
Peel and chop your sweet potato[es] into bite-sized pieces
Trim, then chop your green beans in half
Crush your cardamom pod[s] open by squashing them with the side of a knife
Return the pan to a medium-high heat with a drizzle of vegetable oil
Once hot, add your diced chicken thigh and sliced onion with a pinch of salt and pepper and cook for an initial 4-5 min or until the chicken is starting to brown
Whilst the chicken is browning, chop your creamed coconut roughly (if required!)
Dissolve the chopped creamed coconut, fish sauce and a pinch of sugar in 225ml [290ml] [380ml] boiled water – this is your coconut stock
Once starting to brown, add your ground coriander, crushed cardamom pod[s] and red Thai curry paste to the pan and cook for 1-2 min further or until the chicken is coated in the spices
Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked
Once done, remove from the heat and set aside (lid on) to steam until serving
Add the coconut stock, chopped sweet potato and lime leaf[ves] to the pan and cook, covered, for 8-10 min until the sweet potato is almost fork-tender
Once fork-tender, add the halved green beans with a pinch of salt and cook for a further 3-4 min further or until the beans are tender and the chicken is cooked through (no pink meat!) – this is your massaman-style chicken thigh curry
Discard the cardamom pod[s] and lime leaf[ves] from the curry
Serve the massaman-style chicken thigh curry with the cooked rice to the side
Garnish with the toasted cashews
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, fish, mustard, nut, peanut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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