Massaman prawn and vegetable curry
This creamy Massaman prawn and vegetable curry recipe is delicious served with nuts and coriander
- 30 mins preparation
- 25 mins cooking
- Serves 4
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Ingredients
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
Method
Massaman prawn and vegetable curry
- 1In 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.
- 2Mix in coconut milk, potatoes, pumpkin, eggplant and cardamom. Simmer for 8-10 minutes until vegetables are tender.
- 3Stir prawns and beans through. Cook, stirring, for1-2 minutes until prawnsare cooked. Mix in spinach, sugar, tamarind and fish sauce.
- 4Serve curry sprinkled with nuts and coriander, and accompanied by steamed rice.
Notes
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.
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