Thai Prawn Massaman Curry
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Aromatic and flavorful, this Thai Prawn Massaman Curry combines prawns with a rich, homemade curry paste and creamy coconut milk for a delightful dish.
Ingredients
- 10 dried red chillies, soaked in hot water for 10 minutes
- 2 inch piece of galangal
- 3 cloves garlic
- 5 shallots
- 5-6 kaffir lime leaves
- 1 small stalk lemongrass, pounded slightly
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1/4 tsp nutmeg
- 2 tbsp peanuts
- 1/4 cup (60 ml) water
- 2 tbsp (30 ml) vegetable oil
- 400g prawns, cleaned and deveined
- 400ml coconut milk
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) tamarind paste
- 1 tbsp palm sugar
- 1 large potato, peeled and cubed
- 1 onion, sliced
- Fresh coriander leaves, for garnish
Instructions
- For the massaman curry paste: Roast the coriander seeds, cumin seeds, nutmeg, and peanuts in a dry pan over medium heat until aromatic, about 2-3 minutes.
- In a food processor, combine the soaked chillies, galangal, garlic, shallots, kaffir lime leaves, lemongrass, and the dry roasted spices. Add 1/4 cup water and blend until a smooth paste forms.
- Heat the vegetable oil in a large pan over medium heat. Add the curry paste and cook for 2-3 minutes until fragrant.
- Add the prawns and cook for 2-3 minutes until they start to turn pink.
- Pour in the coconut milk, fish sauce, tamarind paste, and palm sugar. Stir to combine.
- Add the cubed potato and sliced onion. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potato is tender.
- Garnish with fresh coriander leaves before serving.
Notes
- For a milder curry, reduce the number of chillies.
- The curry paste can be made in advance and stored in the refrigerator for up to a week.
- Serve with steamed jasmine rice for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10
- Sodium: 800
- Fat: 30
- Carbohydrates: 30
- Fiber: 5
- Protein: 25
- Cholesterol: 150
If You Liked This Recipe, You’ll Love These
- Zucchini Noodle Thai Curry Soup
- Thai Curry Sweet Potato Soup
- Thai Green Curry Fish Soup
- Sabai Thai NYC: Authentically Thai in the Heart of Midtown
Frequently Asked Questions
Can I make the curry paste in advance?
Yes — the notes specifically say the curry paste can be made in advance and stored in the refrigerator for up to a week, which makes this dish much more weeknight-friendly.
Why do the dried red chillies need to soak in hot water first?
Soaking the 10 dried red chillies in hot water for 10 minutes rehydrates them, making them soft enough to blend into a smooth paste in the food processor along with the galangal, garlic, shallots, kaffir lime leaves, lemongrass, and dry-roasted spices.
How do I make this curry milder?
The notes say to reduce the number of chillies for a milder curry. The standard recipe uses 10 dried red chillies; halving that quantity is a good starting point if you prefer a gentler heat. 
