Massaman Curry with Prawns

Massaman Curry with Prawns

One of our favourite currys is the Massaman Curry. It´s influenced by the Persian cuisine 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!

 
 

4 SERVINGS
gluten free fish

Ingredients
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

Heat ghee in a heatproof bowl or wok. Add massaman curry paste, onion and red chilies. Stir fry for 1 minute. Now add garlic and palm sugar. Keep on stiring for 1 more minute.

Deglaze with coconut milk, cinnamon stick, star anis and wait until liquid starts to boil. Reduce heat. Add potatoes and cook for 10 minutes. At the end add prawns and sweet pepper, simmer for 5 minutes. Shut down heat. Season with fish sauce and serve with roasted peanuts and fresh coriander.

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0 Comments

  1. no chilli onion or fish sauce in massaman and it should be dark from tamarind this is more like a southern Thai yellow curry

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