1 tbs ghee
1 tbs palm sugar
500 g tiger prawns, peeled
1 sweet pepper, halfed and sliced
1 cinnamon stick
3 star anis
1 tbs fish sauce
700 ml coconut milk, creamy
2 red chilies, chopped
4 mid sized potatoes, diced
2 tbs massaman curry paste
1 big onion, quartered
3 garlic cloved, chopped
100 g roasted peanuts, for serving
Fresh coriander, for serving
Massaman Curry with Prawns
One of our favourite currys is the Massaman Curry. It´s influenced by the Indian kitchen and you´ll find it mosty served with meat. So we decided to be creative and created a Massaman curry with Tiger Prawns. And it fits perfectly
Heat ghee in a heatproof bowl or wok.
Add massaman curry paste, onion and red chilies. Stir fry for 1 minute.
Add garlic and palm sugar. Keep on stiring for 1 more minute.
Add coconut milk, cinnamon stick, star anis and wait until liquid starts to boil. Reduce heat.
Add potatoes and cook for 10 minutes.
Add prawns and sweet pepper, simmer for 5 minutes. Shut down heat.
Round the flavour with fish sauce and serve with roasted peanuts and fresh coriander.