Massaman Curry



Enjoy a delicious Thai chicken curry with coconut milk, served over cooked brown rice. This curry is a tasty combination of tender chicken, crispy green beans and a creamy coconut sauce with a hint of peanut butter and lime juice. A perfect meal for lovers of Thai cuisine.


4 persons

  • 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
  • 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!


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