Massaman chicken curry with roasted red peppers and jade rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

20-Minute Meal

Massaman chicken curry with roasted red peppers and jade rice

Gluten-Free, Dairy-Free, Soy-Free

2 Servings, 670 Calories/Serving

20 Minutes

The tamarind and lemongrass pastes in our 20-minute Thai yellow curry with jade rice build balanced and bold flavor without added sugar or extra fat.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup jade rice
  • 2 tablespoons roasted cashews
  • 1½ ounces roasted red peppers
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • Sun Basket lemongrass paste (lemongrass - EVOO - fresh garlic - fresh ginger - ground turmeric)
  • Massaman seasoning blend (coriander - cumin)
  • 1 teaspoon tamarind paste
  • ½ cup diced tomatoes
  • 1 tablespoon fish sauce
  • 1 cup coconut milk
  • 4 or 5 sprigs organic fresh cilantro
Chef's Tip
Fish sauce adds a salty, umami undertone to this dish, but it can be overpowering for some palates. That’s why we advise to start with half the fish sauce, then add more to taste until the desired flavor has been reached.

Nutrition per serving

Calories: 670, Protein: 39g (78% DV), Fiber: 6g (24% DV), Total Fat: 32g (49% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 2.5g, Saturated Fat: 8g (40% DV), Cholesterol: 115mg (38% DV), Sodium: 960mg (40% DV), Carbohydrates: 56g (19% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Contains: Fish, Tree Nuts

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice and ¾ cup [1½ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 12 to 15 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the chicken curry.

2

Prep the curry ingredients

  • Using the bottom of a bowl or cup, lightly crush the cashews; set aside half for garnish.
  • Scrape off any seeds from the roasted red peppers; coarsely chop any large pieces.
  • Pat the chicken dry with a paper towel; season generously with salt and pepper.

3

Cook the chicken curry

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons [2 to 3 tsp] oil until hot but not smoking. Stir in the lemongrass paste, massaman seasoning blend, tamarind paste, tomatoes, and half each of the fish sauce and cashews and cook until fragrant, 1 to 2 minutes. Add the roasted red peppers, chicken, and coconut milk and bring to a boil. Reduce to a simmer, cover, and cook until the chicken is cooked through, 12 to 15 minutes. Remove from the heat and season to taste with salt, pepper, and more fish sauce.
When the chicken is almost done, prepare the cilantro.

4

Prep the cilantro

  • Coarsely chop the cilantro.

Serve

Transfer the rice to individual plates and top with the chicken and sauce. Garnish with the cilantro and remaining cashews and serve.
Kids Can!
  • Rinse the rice.
  • Crush the cashews.
  • Divide the cashews into two portions.
  • Garnish with the cilantro and cashews.