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Prawn massaman curry Recipe

Name: Prawn massaman curry
Total time: 40 min
Yield: 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

olivemagazine

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

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

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.

Add the prawns, sugar, lime juice and fish sauce, and cook for 3-4 minutes until the prawns are just cooked and pink.

Serve the curry sprinkled with lime wedges, peanuts (if using), chilli and basil.

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