Prawn Massaman Curry
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!
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!