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
Units
Scale
- 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 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1/4 teaspoon nutmeg
- 2 tablespoons peanuts
- 1/4 cup water
- 2 tablespoons vegetable oil
- 400g prawns, cleaned and deveined
- 400ml coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon tamarind paste
- 1 tablespoon 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