Massaman prawn and vegetable curry

This creamy Massaman prawn and vegetable curry recipe is delicious served with nuts and coriander

By Jennene Plummer
  • 30 mins preparation
  • 25 mins cooking
  • Serves 4
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Massaman prawn and vegetable curry
  • 400 millilitre can coconut cream
  • 1/3 cup massaman curry paste
  • 400 millilitre coconut milk
  • 500 gram potatoes, peeled, cut into 3cm pieces
  • 500 gram pumpkin, cut into 3cm pieces
  • 1 small eggplant, cut into 2cm pieces
  • 2 cardamom pods, crushed
  • 12 medium prawns, deveined, tails intact
  • 150 gram green beans, trimmed, cut into 4cm lengths
  • 60 gram baby spinach leaves
  • 2 tablespoon brown sugar
  • 2 tablespoon tamarind
  • 2 tablespoon fish sauce
  • 1/4 roasted peanuts, chopped
  • coriander leaves, steamed rice to serve


Massaman prawn and vegetable curry
  • 1
    In a wok, simmer coconut cream on high for 4-5 minutes until it begins to separate. Stir in half the paste and simmer for 5 minutes.
  • 2
    Mix in coconut milk, potatoes, pumpkin, eggplant and cardamom. Simmer for 8-10 minutes until vegetables are tender.
  • 3
    Stir prawns and beans through. Cook, stirring, for1-2 minutes until prawnsare cooked. Mix in spinach, sugar, tamarind and fish sauce.
  • 4
    Serve curry sprinkled with nuts and coriander, and accompanied by steamed rice.


To make curry paste, toast 1 tablespoon coriander seeds, 2 teaspoons each cumin and cardamom seeds, 1 cinnamon stick and 6 small dried red chillies for 2 minutes. Pound to a powder. Process with 4 red Asian shallots, 5 garlic cloves, 1 lemongrass stalk, 3cm ginger and 1 tablespoon each water and oil until paste forms.