Prawn massaman curry
- Preparation and cooking time
- Total time
- Easy
- Serves 2
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.
