Thai Chicken Massaman Curry Bowl
Cuisine: Thai
Serves: serves 4
  • 2 Tablespoons sesame oil
  • 1.4 pounds chicken breast or fillets
  • 1 large onion
  • 1½ teaspoons salt
  • 3 bell peppers
  • 2 cups broccoli
  • 1½ cups mushrooms
  • 1 can mini corn
  • 3-4 Tablespoons Thai Kitchen Massaman Curry Paste
  • 1 can Thai Kitchen Coconut Milk (400 g)
  • 1 Tablespoon fish sauce
  • crushed chilies, optional
  • 1½ teaspoons cornstarch
  • 2 Tablespoons water
  • bean sprouts, fresh Thai basil and peanuts for garnish
  • cooked jasmine rice or rice vermicelli
  1. Slice chicken breasts or fillets thinly.
  2. Chop onion, peppers, broccoli and mini corn into about 1 inch pieces.
  3. Heat sesame oil in wok or frying pan on high heat.
  4. Add chicken and salt and saute until opaque.
  5. Add onion and salt and saute about 2 minutes.
  6. Add the rest of the veggies and saute about 5 minutes until the broccoli turns bright green.
  7. Stir in the Massaman Curry Paste.
  8. Add the coconut milk and fish sauce. Add the crushed chilies if desired. Stir together and simmer for 15 minutes to let the sauce thicken.
  9. Dissolve cornstarch in water and add to sauce. Stir and simmer another 5 minutes.
  10. Serve over cooked rice or rice vermicelli.
  11. Garnish with bean sprouts, Thai basil (or regular basil) and peanuts.
Recipe by Sugar Plum Sisters at