DELICIOUS & FAST MASSAMAN CURRY

• 500 grams of chicken fillet, cut into bite-sized pieces
• 1 onion, thinly sliced
• 200 grams of brown rice
• 200 grams green beans, cut into 2.5 cm pieces
• 2 tablespoons of oil
• 2 cloves garlic, minced
• 3 tablespoonsTHE SPICE CLUB THAIspice mix
• 400 ml coconut milk
• 400 grams of diced tomatoes
• 2 tablespoons peanut butter
• Juice of 1 lime
• 2 tablespoons soy sauce
• Fresh coriander leaves
• Optional: THE SPICE CLUB POKEorTHE SPICE CLUB COCO & HAZELfor garnish
• salt and pepper to taste

Step 1: Preparation

• Cut the chicken into bite-sized pieces and slice the onion thinly. Cook the brown rice according to the instructions on the package.
• Trim the green beans and cut them into 1 inch pieces. Frozen beans are usually already cut.

Step 2: Fry the Chicken

• Heat 1 tablespoon oil in a large saucepan over medium heat. Add the chicken and fry until brown on all sides, about 5 minutes. Place the chicken on a plate and set aside.

Step 3: Prepare the Vegetables

• In the same pan, add some more oil. Add the onion and green beans. Cook, stirring, until the vegetables are slightly softened, about 5 minutes.
• Add the garlic andTHE SPICE CLUB THAIto the pan. Cook for another 1 minute, stirring to mix everything well.

Step 4: Add the Sauce

• Add the chicken back to the pan and then add the coconut milk, diced tomatoes, peanut butter, lime juice and soy sauce. Stir well.

Step 5: Simmer

• Bring the mixture to a boil and then reduce the heat. Simmer uncovered for 10-12 minutes, or until the chicken is cooked through and the green beans are tender.

Step 6: Serve

• Serve the curry over cooked brown rice and garnish with fresh coriander leaves and a dash of THE SPICE CLUB POKE or THE SPICE CLUB COCO & HAZEL. Enjoy this delicious Thai chicken curry!