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Thai Massaman Chicken Curry

with Sweet Potatoes & Green Beans

Cooking time

25 minutes




890 /serving

Massaman curry hails from Southern Thailand, and features a protein (in this case, chicken) simmered in a fragrant, mild curry sauce made with coconut milk and peanuts. For families with heat-averse kids, this is an applaudable first foray into the diverse and exciting world of South Asian curries. Creamy, sweet and aromatic, this dish is rich and velvety, with the toasted peanuts adding a nice crunch on top. Squeeze on some lime juice to brighten up the flavours, spoon it over rice and serve.

We will send you:

  • 560g Chicken fillets
  • 225g Green beans
  • 1 Lime
  • 1 Onion (or shallot)
  • 450g Sweet potatoes
  • 315g White rice
  • 30g Peanut butter
  • 36g Massaman curry paste
  • 400ml Coconut milk
  • 15ml Tamarind concentrate
  • 50g Peanuts

Contains: Peanuts

You will need:

Medium pot
Large pot
Salt & pepper
Total Fat
30 g
Saturated Fat
15 g
700 mg
Total Carbs
105 g
12 g
50 g
9 g
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Cook the rice
In a medium pot, combine the rice, 2 ½ cups of water and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 17 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside.
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Mise en place
Trim off and discard the stem ends of the green beans; cut crosswise into 1-inch pieces. Zest and slice the lime into 6 wedges. Peel and medium-dice the sweet potatoes. Halve, peel and small-dice the onion.
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Toast the peanuts & sear the chicken
In a large pot, heat a drizzle of oil on medium-high. Add the peanuts and cook, stirring frequently, 1 to 2 minutes, until fragrant. Transfer to a bowl; season with S&P to taste. In the same pot, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with S&P. Add to the pot and cook, 2 to 3 minutes per side, until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pot.
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Make the curry
In the same pot, heat a drizzle of oil on medium. Add the onions and cook, 1 to 2 minutes, until fragrant. Add as much of the curry paste as you’d like (add ½ for mild), the tamarind and peanut butter. Stir to combine. Slowly add ¾ of the coconut milk (shake before adding) and 1 cup of water, stirring constantly, until smooth. Add the sweet potatoes; season with S&P. Bring to a boil, then reduce the heat to simmer and cook, covered, 8 to 10 minutes, until the sweet potatoes begin to soften. Add the green beans and cook, uncovered, 5 to 7 minutes, until the vegetables are cooked through. Add the cooked chicken and juice of up to 2 lime wedges (to taste); stir to combine.
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Finish & serve
To the pot of rice, add as much of the lime zest as you’d like. Divide the rice between your bowls. Top with the chicken curry. Garnish with a drizzle of the remaining coconut milk (stir in 1 tbsp of water if too thick), toasted peanuts and remaining lime wedges. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.