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Home » Lunch + Dinner » Prawn Massaman Curry

Prawn Massaman Curry

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This simple and delicious prawn massaman curry is made with baby potatoes and carrots, served with a bit of rice and lots of toppings— coriander, spring onion, roasted peanuts, chillies, and lime! It has a traditional peanut coconut base and simmered with my homemade Massaman Curry Paste.

Dairy-Free • Pescatarian

Prawn massaman curry served with rice, herbs, peanuts, and lime.

Jump to:

  • Essentials
  • The simple steps
  • More seafood bowl recipes

Essentials

You’ll need a pan for this curry recipe— everything is thrown into the pan and simmered for 20 minutes! I love using my Staub Pan for this recipe. You will also need a pot for boiling the rice. [Disclaimer: As an Amazon Associate I earn from qualifying purchases.]

The most important ingredient you need is the curry paste. I use my homemade Massaman Curry Paste. This is where all the spices and flavours come from to create a vibrant and tasty curry! It’s made with toasted seeds and peanuts, lots of spices, and blitzed together with fresh chillies, lemongrass, ginger, and garlic. The curry can vary in taste depending on what curry paste you decide to use.

The simple steps

Step 1. Add the curry paste, canned coconut milk (the solid part that forms at the top of the can), and the fresh water to a pan and turn the heat to a medium-heat. As it begins to warm, gently stir until everything is well combined.

Step 2. As everything begins to come to a simmer, add in the chopped potatoes and carrots and set a timer for 20 minutes. Then, add in the fish sauce (optional) and the peanut butter. Stir everything together until the peanut butter has broken down. The liquid should be covering most of the carrots and potatoes. Keep it at a gentle simmer (low-medium heat). Stir occasionally.

Step 3. As the curry is simmering, begin boiling the water for the thai jasmine rice. Cook according to the box instructions.

What type of rice is best?

Thai jasmine rice is a thicker/heavier rice, compared to basmati. I enjoy it with curries because it has a softer texture and it’s stickier when cooked. Basmati rice is light and fluffy.

Step 4. With 5 minutes left to go on the timer, add in the raw prawns and continue to flip and stir until they are completely cooked. This usually takes about 5 minutes, depending on the size of your prawns. They should look much smaller and curled up when they are completely cooked. Then, turn off the heat.

Step 5. Dish out the curry into bowls and add in the rice. Then, top with the remaining ingredients— coriander, spring onion, roasted peanuts, lime, and chillies. Enjoy!

More seafood bowl recipes

  • Lime Roasted Salmon and Coconut Rice
  • Peanut Sesame Lime Noodles with Garlic Prawns
  • Salmon and Mango Sushi Hand Roll
  • Ginger and Soy Glazed Salmon Poke Bowl
  • Pan-Fried Plaice with Lemon Orzo Salad
Prawn massaman curry served with rice, herbs, peanuts, and lime.

Prawn Massaman Curry

Molly Eardley
This prawn curry is made with chunky carrots and potatoes, which are simmered in a peanut coconut base with homemade curry paste. It's served with a bit of rice and lots of toppings!
Print Recipe Share on Facebook Pin Recipe
Prep Time 8 minutes mins
Cook Time 20 minutes mins
Total Time 28 minutes mins
Course Main Course
Cuisine Thai
Servings 2

Ingredients
  

  • 4 tbsp massaman curry paste (I recommend my simple homemade massaman curry paste, linked in post, see notes)
  • 230 g canned coconut milk (the solid part that forms at the top of the can) or 1 cup
  • ½ L water or 2 cups
  • 200 g baby potatoes, quartered (~4 baby potatoes, quartered)
  • 200 g carrots, chopped or 1 cup
  • 120 g prawns, raw (fresh or frozen) or 1 cup
  • ½ tsp fish sauce optional
  • 2 tbsp peanut butter
  • ½ cup thai jasmine white rice

Toppings

  • 2 tbsp fresh coriander (also called cilantro) and/or basil
  • 2 tbsp spring onion
  • 2 tbsp roasted peanuts
  • lime wedges, squeeze on top
  • chillies optional

Instructions
 

  • Add the curry paste, canned coconut milk, and water to a pan and turn the heat to a medium-heat. Gently stir until well combined.
  • Add the potatoes and carrots to the pan and set a timer for 20 minutes. Then, add in the fish sauce and the peanut butter and mix well. The liquid should be covering most of the carrots and potatoes. Keep at a simmer (low-medium heat). Stir occasionally.
  • As the curry is simmering, begin boiling the water for the thai jasmine rice. Cook according to the box instructions.
  • With 5 minutes left to go on the timer, add in the prawns and continue to flip and stir until they are completely cooked. Turn off the heat.
  • Dish out the curry into bowls and add in the rice. Top with the remaining ingredients— coriander, spring onion, roasted peanuts, lime, and chillies. Enjoy!

Notes

I used my homemade Massaman Curry Paste. It’s made with simple ingredients and can be ready in 15 minutes!
Keywords peanut, quick and easy curry, seafood curry
Previous Post: « Vegan Massaman Curry Paste
Next Post: Crunchy Maple Granola with Orange and Cranberry »

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Molly Eardley Savoured Kitchen

My cooking inspiration & creativity stems from always trying to make the most of what I have available & experimenting with different flavour combinations. I’m originally from Cincinnati, Ohio, but I’ve been living in the UK since 2014 & completed my BSc (Hons) Nutrition degree at Oxford Brookes University. I currently live in Northern Ireland … 
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