Prawn massaman curry
8
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 2 • Difficulty: Easy
For a quick curry that packs quite a hit, try this easy prawn dish.
Ingredients
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
Lime
1 medium, finely grated zest and juice of
Thai Fish Sauce
1 tablespoon(s)
Coriander, fresh
1 tablespoon(s), to serve
Instructions
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.
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