Meal Planner

Thai massaman curry recipe


A fresh, quick, tasty dinner that's a real crowd pleaser. Serve with noodles or brown rice, which you'll need to cook first.

Preparation time: 10 minutes

Cooking time: 15 minutes


Serves: 4 people

  • 1 pinch Black Pepper
  • 1 head Broccoli
    florets cut into bite-sized pieces
  • 200 g Brown Rice
    or noodles, to serve
  • 400 g Chickpeas
    drained and rinsed
  • 2 tbsp Curry Powder
  • 3 cloves Garlic
    finely sliced
  • 800 g Light Coconut Milk
  • 1 tbsp Maple Syrup
    honey or agave
  • 1 medium Onion
    finely sliced
  • 1 small Red Chilli
    deseeded and finely sliced
  • 1 - Red Pepper
    cut into bite-sized pieces
  • 1 pinch Salt
  • 1 tbsp Sesame Seeds
    to garnish
  • 3 tbsp Soy Sauce
    or tamari
  • 1 bunch SuperValu Fresh Coriander
  • 0.5 stick SuperValu Fresh Ginger
    peeled and finely sliced
  • 2 - SuperValu Limes
  • 2 tbsp SuperValu Oil
  • 0.5 bunch SuperValu Scallions
    finely sliced
  • 1 - Yellow Pepper
    cut into bite-sized pieces


  1. Put the brown rice or noodles on to cook first, and cook according to the packet instructions.
  2. Warm the oil in a family-sized pot set over a high heat. Add the onion, garlic, chilli and ginger and cook for 4 minutes, stirring regularly. Add the red and yellow peppers, broccoli, chickpeas, curry powder and a pinch of salt and pepper and cook, stirring, for 4 minutes. If the curry powder is sticking to the bottom of the pot, add a little coconut milk. Now add both tins of coconut milk, the juice of 1 lime, the soy sauce and the maple syrup. Bring to the boil, stirring regularly, then reduce to a simmer for 10 minutes.
  3. Add the spring onions and half of the coriander. Remove from the heat and mix well, then garnish with the remaining fresh coriander and some sesame seeds. Cut the remaining lime into four wedges and serve alongside the curry.

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