Prawn massaman curry
Serves 2
Easy
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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 the peanuts add
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- 1-2 tbsp massaman curry paste(look for Bart or Blue Elephant in the spice aisle)
- 1 x 400g tin coconut milk
- 150g small new potatoeshalved or quartered if large
- 1 cinnamon stick
- 2 cardamom podssquashed
- 200g raw king prawns(frozen are fine)
- 1 tsp brown sugar
- 2 limes1 quartered to serve
- 1 tbsp fish sauce
- 1 tbsp peanutstoasted and chopped (optional)
- red chilli and basilshredded to serve
Nutrition: per serving
- kcal485
- fat34.9g
- carbs21g
- fibre0.8g
- protein23.2g
- salt2.85g
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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.
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Add the prawns, sugar, lime juice and fish sauce, and cook for 3-4 minutes until the prawns are just cooked and pink.
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Serve the curry sprinkled with lime wedges, peanuts (if using), chilli and basil.
