Prawn Massaman Curry Quick & Easy

Thai prawn massaman curry is a boldly flavoured quick dinner that tastes like it took way longer than the 25 minutes you spent making it!

The flavours of mace, cardamom, and cloves are not the norm in Thai cuisine but sing gloriously in a classic massaman curry paste.

Thai Shrimp Massaman Curry

I love cooking with prawns, in fact, I love cooking with fish and seafood.

This quick fish curry joins my Thai red prawn curry, Thai prawn stir-fry, prawn Panang curry and tom yum soup as prawn recipes with a Thai influence.

I also have a Thai red salmon curry and Thai green cod curry.

Many consider cooking prawns to be a “dark art”. But they really are simple to cook with and the secret is speed!

This easy massaman curry cooks in under half an hour and the shrimp cook for just 5 minutes!

As I mentioned in my Thai beef massaman curry recipe, the massaman is an outlier in Thai food.

The flavours of mace, cardamom, and cloves are atypical but add a glorious flavour.

When combined with the classic sweet, salty, sour, and spicy flavours of Thai food something special happens!

If you want other variants, be sure to check out my vegan tofu massaman curry and Thai Lamb Massaman Curry if you want something the same but different check out my satay sweet potato curry, it also uses massaman curry paste as the base!

Frequently Asked Questions

Should I use store-bought or homemade curry paste?

I love making curry pastes and homemade Thai massaman curry paste is one that is easy to make and tastes exceptional.

But I know we ain’t all like me and I have been putting in some leg work on store-bought pastes. I am good to you I know!

My two favourite varieties are Lobo and Maesri. Lobo comes in a 50g packet which is perfect for cooking for two. Maesri in a 125g tin, but it does freeze well.

What size prawns should I use?

I like to go large in this recipe! I use size 16-20 which refers to the number of prawns you get per pound.

Are frozen prawns ok?

Most definitely! There ain’t exactly a wild trade in fresh prawns here in rural Hungary.

But I always ensure that I defrost before I start to cook, you can do this quickly by running them under cold water for 5-6 minutes.

Can I use pre-blanched or cooked prawns?

Yes, but cook them for less time. In fact, you don’t need to cook them, you just need to heat them through, so throw them in for the last 2 minutes.

Can I use other vegetables?

Of course, I like potatoes in my Massaman curries, you can swap them out for sweet potatoes if you want.

But if speed is your priority how about using broccoli or cauliflower?

They will not even need blanching, just make up the base of the curry and add them in, cook for 5-7 minutes then add the prawns for the last 5 minutes.

Serving Suggestions

I’d say just add rice and if you can’t be bothered to do that increase the vegetables and you have a complete meal.

There are however a few garnishes that would work well with this recipe.

You could add some sliced chillies if you want to go hotter. A little coriander and maybe sliced green onion.

If you wanted something a little more then these crispy fried onions would make a fantastic garnish!

Equipment Used

I only mention specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• Wok.
• Saucepan for cooking potatoes, use something around 15-18cm or 6-7″.
• Small mixing bowl.
• Fine mesh sieve.
• Kettle to boil water for soaking the tamarind.
• Stirring and serving spoons.
• Kitchen knife.
• Chopping board.
• Weighing scales and or measuring jug, cups and spoons.