Prawn massaman curry
Serves 2
Easy
Total time:
Massaman curry comes from southern Thailand and is not as fiery as green or red Thai curries. We love the fragrant flavours and the texture that the peanuts add.
Skip to ingredients
- 1-2 tbsp (look for Bart or Blue Elephant in the spice aisle) massaman curry paste
- 1 x 400g tin coconut milk
- 150g small new potatoeshalved or quartered if large
- 1 cinnamon stick
- 2 cardamom podssquashed
- 200g (frozen are fine) raw king prawns
- 1 tsp brown sugar
- 2 limes1 quartered to serve
- 1 tbsp fish sauce
- 1 tbsp peanutstoasted and chopped (optional)
- shredded to serve red chilli and basil
Nutrition: per serving
- kcal485
- fat34.9g
- carbs21g
- fibre0.8g
- protein23.2g
- salt2.85g
Method
step 1
Cook the massaman paste in the thick bit of the coconut milk for a few minutes until it becomes fragrant. Add the rest of the coconut milk and simmer for a minute. Add the potatoes, cinnamon, cardamom and simmer for 15-20 minutes until the potatoes are tender.
step 2
Add the prawns, sugar, lime juice and fish sauce, and cook for 3-4 minutes until the prawns are just cooked and pink.
step 3
Serve the curry sprinkled with lime wedges, peanuts (if using), chilli and basil.