Olive Magazine
Thai Prawn Massaman Curry Recipe

Prawn massaman curry

Published: May 4, 2017 at 2:04 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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.

Nutrition:
NutrientUnit
kcal485
fat34.9g
carbs21g
fibre0.8g
protein23.2g
salt2.85g
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Massaman curry is an extremely popular Thai curry that we love to make at home. Our prawn massaman curry is a quick and easy alternative to a takeaway, plus it has than 500 calories.

Ingredients

  • 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 potatoes, halved or quartered if large
  • 1 cinnamon stick
  • 2 cardamom pods, squashed
  • 200g raw king prawns (frozen are fine)
  • 1 tsp brown sugar
  • 2 limes, 1 quartered to serve
  • 1 tbsp fish sauce
  • 1 tbsp peanuts, toasted and chopped (optional)
  • red chilli and basil shredded to serve

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.

Find out how to pick the perfect Thai ingredients for your massaman curry with our expert shopping guide from Saiphin Moore (of Rosa's Thai restaurants):

https://play.acast.com/s/theolivemagazinepodcast//olivemagazinepodcastep46

Got you in the mood for curry? Here are some more ideas for healthier curries under 500 calories.

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