Give yourself a boost with this aromatic Thai style curry. Who says curry can’t be healthy?
By Jehanne Ali
Thai Prawn Massaman Curry
- Total Time: 40 minutes
- Yield: 4 1x
Description
Give yourself a boost with this aromatic Thai style curry. Who says curry can’t be healthy?
Ingredients
Scale
For massaman curry paste:
- 10 dried red chillies- soak in hot water for 10 minutes
- 2 inch galangal
- 3 cloves garlic
- 5 shallots
- 5–6 kaffir lime leaves
- 1 small stalk lemon grass – pound slightly
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1/2 tsp nutmeg powder
- 1 tbsp shrimp paste (belacan)
- 1 tbsp fish sauce/ Nampla – optional ( I find the smell can be off putting for some)
- 1/4 cup peanuts
For prawn curry:
- 20 king prawns (1 kg)- deveined
- 3 tbsp massaman curry paste
- 2 bay leaves
- 1 fresh red chilli- sliced finely
- 1 large onions-sliced
- 4 sprigs curry leaves
- 2 tomatoes- diced
- 2 tbsp canola oil
- 1 tsp tamarind paste
Instructions
For massaman curry paste:
- Roast the coriander seeds, cumin seeds, nutmeg and peanuts until aromatic.
- Put all the ingredients including dry roasted spices in a food processor. Add 1/4 cup water and blend until smooth.
For prawn curry:
- Heat the oil and tip in the onions, bay leaves, chilli and curry leaves. Fry until onions are translucent.
- Add the massaman paste and temper until it splutters.
- Add in tomatoes and prawns.
- If you want more gravy, add 1/2 cup water,together with tamarind paste.
- Lower the heat and simmer for 10 minutes, or until prawn is cooked and well immersed in gravy.
- Prep Time: 20 mins
- Cook Time: 20 mins
