Prawn Massaman Curry Recipe
This Thai prawn or shrimp massaman curry is hot, sour, sweet and salty and chock full of big bold flavours, no one will believe it took you less than half an hour to make it!
Servings 2 Servings
Calories 781kcal
Ingredients
- 350 g King Prawns 12oz
- 150 g Potatoes 1 Cup
- 35 g Tamarind Pulp Approx 1" or 25mm Cube
- 100 g Green Beans ⅔ Cup
- 1 Small Onion 75g
- 2 tablespoon Massaman Curry Paste 30g
- 175 ml Coconut Milk ¾ Cup
- 1 Stick Cinnamon
- 2 Cardamom Pods
- 1 Star Anise
- 2 tablespoon Brown Sugar
- 2 tablespoon Fish Sauce
- 50 g Cashew Nuts ⅓ Cup
- 250 ml Chicken Stock 1 Cup
- 1 Lime
- 1 tablespoon Oil
Instructions
- Peel the potatoes and cut into 2-2.5cm (¾-1") cubes and cook for 15 minutes in boiling water until just cooked.
- Pour 35ml (2 tablespoons plus 1 teaspoon) of boiling water over the tamarind paste and allow to sit for 10 minutes, stirring occasionally. Then pass the soaked tamarind through a fine-mesh sieve.
- If your prawns are frozen, defrost them; if they are shelled, peel them.
- Cut the green beans into 3-4 cm (1½-1¾") lengths.
- Cut the onion in half, then peel and slice it into 2-3mm (⅛") thick half-moon shapes.
- Heat a wok over a medium-high heat and add in the cardamom pod, cinnamon, and star anise and toast for 60 seconds.
- Add the oil and the onion and stir fry for 2 minutes
- Add the massaman curry paste and fry off for 60 seconds.
- Pour in the stock, fish sauce, brown sugar, and the coconut milk, then stir to form a sauce.
- Add the tamarind pulp and prawns and cook for 3 minutes.
- Throw in the potatoes, green beans, and cashew nuts, then heat through for another 2 minutes.
- Now is a good time to taste and add more fish sauce if you need extra salt.
- Serve with a wedge of lime to squeeze in at the table.
Nutrition
Serving: 1 | Calories: 781kcal | Carbohydrates: 57g | Protein: 54g | Fat: 40g | Saturated Fat: 18g | Polyunsaturated Fat: 19g | Cholesterol: 379mg | Sodium: 3496mg | Fiber: 6g | Sugar: 20g
