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Bring your favorite takeout dish home with this easy prawn massaman curry! A simple recipe that anyone can make, and you’ll want to make it again and again!
Before I jump into how much I love this dish, I just want to make note of the fact that my BABY turned 4 yesterday. 4!! I can’t believe it – I remember my food blogging pals throwing me a virtual baby shower, and the gender reveal cupcakes I made. Why does time go so fast? Anyway, she had a terrific day and we now have a giant, stuffed unicorn taking up real estate in the house.
So, on to the curry! I’m so excited to add another Thai recipe to my arsenal. Thai is my absolute favorite type of food to eat, and to order. Unfortunately for us, there aren’t any great Thai restaurants nearby. The best one we had closed down, and now to get anything similar, we have to drive at least 25 minutes to pick it up. SO now we mostly just make our own!
We typically make (and order) beef massaman curry, and its always been one of our favorites. While I love a good beef dish, this prawn massaman curry is a bit of a lighter curry and is quickly growing in the ranks of our top Thai dishes!
What does Thai massaman curry taste like?
What I like about massaman curry, is that it’s not as spicy as many of the other Thai curries. It has a thick, velvety texture that is full of flavor, and a little sweet. You can, however make this curry as spicy as you’d like by adding more curry paste.
I used 3 tablespoons of curry paste in this prawn massaman curry recipe and it definitely has some heat!
What is massaman curry sauce made of?
The sauce itself is composed of the following:
- olive oil
- yellow onion
- garlic
- fresh ginger
- massaman curry paste
- cinnamon sticks
- coconut milk
- brown sugar
- fish sauce
- peanut butter
- cilantro
- lime juice
As for the add-ins, you’ll typically see diced potatoes and carrots in the dish, along with whatever protein you’re using. Dry, roasted peanuts are also the perfect topper!
How do you make prawn massaman curry?
- Heat 1 tablespoon of avocado (or olive) oil in a large wok or pan over medium heat on the stove. Once warm, add the diced onion and cook for 3-4 minutes, until softened and beginning to turn translucent. Add the fresh ginger and garlic and cook for another minute. Stir in the curry paste for one minute, allowing it to become fragrant, before adding the diced potatoes, carrots and cinnamon sticks.
- Pour in the coconut milk and stock and turn the heat up to medium-high, allowing the mixture to come to a boil. Turn the heat to low and simmer the curry for 10-15 minutes or until the potatoes and carrots are fork tender. Add the prawns, and cook for 2-3 minutes, or until pink.
- Stir in the brown sugar, fish sauce, peanut butter and cilantro. Remove from heat, then add in the juice of one lime. Add the peanuts, then serve immediately, over regular or coconut rice. Garnish with additional cilantro.
Is this curry freezer friendly?
Yes! This recipe is perfect for meal prep or even for gifting. Once cooked, cool the curry to room temperature and then place the cooled curry in a freezer safe, airtight container. Freeze the container for up to 2 months, thawing overnight in the fridge before reheating in the microwave or in a pan on the stove.
Can you use red curry paste in place of massaman curry paste?
The flavors of massaman are quite different from a Thai red curry paste. You could definitely use it in this dish and have terrific results in terms of flavor, but just know it won’t taste like an authentic massaman. If you’re looking for a red Thai curry, I’ve got one on the blog already!
Check out a few of my other favorite curries from the blog:
Psst – If you’re having trouble finding massaman curry paste in the grocery store, I’ve often found mine online at Amazon!
Prawn Massaman Curry
- Total Time: 30 minutes
- Yield: 3–4 servings 1x
Description
Bring your favorite takeout dish home with this easy prawn massaman curry! A simple recipe that anyone can make, and you’ll want to make it again and again!
Ingredients
- 2 tbsp avocado oil (or olive oil)
- 1/2 cup diced yellow onion
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 3 tbsp massman curry paste*
- 2 small potatoes, diced
- 1 carrot, sliced
- 2 cinnamon sticks
- 1 can (400mL) full fat coconut milk
- 1/2 cup vegetarian stock
- 200g large prawns, raw
- 1 tbsp brown sugar
- 1 tbsp fish sauce
- 1 tbsp peanut butter (I use all natural)
- 1/4 cup chopped cilantro, plus more for garnish
- juice of 1 lime
- 1/2 cup dry, roasted peanuts
Instructions
- Add the oil to a large stockpot, over medium heat on the stove until shimmering, about 2 minutes. Add the diced onion and cook for a couple minutes, until softened and translucent, 3-4 minutes. To the pot, add the fresh ginger and garlic and cook for an additional minute. Stir in the curry paste for one minute, then add the potatoes, carrots and cinnamon sticks.
- Slowly pour in the coconut milk and stock and bring the mixture to a boil. Turn the heat down to low and simmer the curry for 10-15 minutes or until the potatoes and carrots are fork tender. Add the prawns, and cook for 2-3 minutes, or until pink.
- Stir in the brown sugar, fish sauce, peanut butter and cilantro. Remove from heat, then add in the juice of one lime. Add the peanuts, then serve immediately, over regular or coconut rice. Garnish with additional cilantro.
Leftover curry can be stored in an airtight container, in the fridge, for 2-3 days. Curry can also be frozen, sealed, for up to 2 months.
Notes
*You can usually find massaman paste in the Asian aisle of the grocery store, or you can buy it online, or make your own!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: curries
- Method: stovetop
- Cuisine: Thai
