43min 4 ppl
Massaman Goong
39 minutes
4 people
Medium31–60 min or 7–12 steps
39 min · 7 steps
Medium: 31–60 min or 7–12 steps
420 kcalper person
Protein 26g
Carbs 26g
Fats 26g
About this dish
A quicker, lighter massaman curry built on tender king prawns instead of a long braise, finished with potatoes, peanuts and tamarind.
Allergy Info
Peanuts, Fish, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Potatoespeeled and cut into 2cm chunks400 g
- Thai shallotspeeled and left whole8
Fish & Seafood
- Raw King Prawnspeeled and deveined, tails left on400 g
Tins & Jars
- Massaman curry paste4 tbsp
- Coconut Milk400 ml
- Tamarind Paste2 tbsp
Dried Goods
- Roasted peanuts50 g
- Palm sugar2 tbsp
Oils & Condiments
- Vegetable stock200 ml
- Fish sauce2 tbsp
- Vegetable Oil2 tbsp
Utensils
- Large saucepan
- Meat thermometer
- Chopping board
- Sharp knife
- Ladle
Method
1
Peel the shallots and cut the potatoes into chunks.
Approx. 8 minutes
2
Heat the vegetable oil in a large saucepan over medium heat and fry the massaman curry paste and shallots for 3 minutes until fragrant.
Approx. 3 minutes
3
Pour in the coconut milk and vegetable stock, stir to combine, and bring to a simmer.
Approx. 3 minutes
4
Add the potatoes and simmer for 15 minutes until tender.
Approx. 15 minutes
5
Add the prawns and simmer for 4 minutes until pink and opaque, checking the thickest prawn reads 63°C on a meat thermometer.
Approx. 4 minutes
6
Stir in the roasted peanuts, palm sugar, tamarind paste and fish sauce and simmer for 3 minutes.
Approx. 3 minutes
7
Taste and adjust the seasoning before serving.
Approx. 3 minutes
