Massaman curry is a traditional Thai-style curry, popular for being milder in flavor and rich in taste. When students in Georgia were challenged to use local ingredients to come up with a creative dish that could be easily made in cafeterias, this recipe was a finalist. The kids wanted to cook their rice in milk with turmeric to give it a creamy texture and golden color, but they swapped in rice milk to keep the dish dairy-free. Regular milk works just as well. Adapted from Georgia Farm to School. Source: EatingWell Magazine, April 2020

Adapted from GA Farm to School by EW Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon oil in a medium saucepan over medium heat. Add garlic and 1 tablespoon ginger; cook, stirring occasionally, until fragrant, about 1 minute. Add rice and turmeric; cook, stirring occasionally, for 2 minutes. Add 1 cup rice milk, water and salt; bring to a boil over high heat. Reduce heat to a simmer, cover and cook until the rice is tender and all the liquid has been absorbed, about 35 minutes.

  • Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add chicken and cook, stirring occasionally, until browned, 5 to 7 minutes. Add bell pepper, curry paste and the remaining 1 tablespoon ginger; cook, stirring, for 1 minute. Add the remaining 1 1/4 cups rice milk and brown sugar; bring to a gentle boil over high heat. Add broccoli, reduce heat to a simmer, cover and cook until the broccoli is tender, 3 to 5 minutes. Stir in lime juice. Serve the curry over the rice, topped with cilantro (or parsley).

Nutrition Facts

599 calories; 19.5 g total fat; 2.9 g saturated fat; 76 mg cholesterol; 796 mg sodium. 532 mg potassium; 79.5 g carbohydrates; 7.2 g fiber; 15 g sugar; 29.8 g protein; 3396 IU vitamin a iu; 106 mg vitamin c; 74 mcg folate; 216 mg calcium; 4 mg iron; 59 mg magnesium; 15 g added sugar;