Photo of Prawn massaman curry by WW

Prawn massaman curry

Points® value
Total Time
40 min
15 min
25 min
For a quick curry that packs quite a hit, try this easy prawn dish.


Curry paste

1 tablespoon(s), Massaman, or Thai red curry paste

Reduced fat coconut milk, tinned (7.7% Fat)

200 ml

Fresh Vegetable Stock

300 ml, chicken or vegetable

Chilli, green or red

1 teaspoon(s), deseeded and finely sliced

Spring Onions

6 medium, roughly chopped

New potatoes, raw

100 g, scrubbed and chopped into quarters

Cardamom Pods

2 teaspoon(s), green, bashed with a rolling pin

King Prawns, Raw

200 g, thawed if frozen


1 medium, finely grated zest and juice of

Thai Fish Sauce

1 tablespoon(s)

Coriander, fresh

1 tablespoon(s), to serve


  1. Put the curry paste, coconut milk and stock into a wok or deep frying pan. Heat until just simmering, stir well, then add the chilli, spring onions, potatoes and cardamom pods. Simmer for 15-20 minutes until the potatoes are tender.
  2. Add the prawns, lime juice and fish sauce, and cook for 3-4 minutes until the prawns are pink. Share between 2 warm plates or bowls and serve, sprinkled with lime zest and coriander.


Use cooked king prawns if you prefer, adding them for the final 2 minutes to heat them through.