Ingredients

The following ingredients have 2 Servings
  • 1-2 tbsp massaman curry paste (look for Bart or Blue Elephant in the spice aisle)
  • 1 x 400g tin coconut milk
  • 150g small new potatoes, halved or quartered if large
  • 1 cinnamon stick
  • 2 cardamom pods, squashed
  • 200g raw king prawns (frozen are fine)
  • 1 tsp brown sugar
  • 2 limes, 1 quartered to serve
  • 1 tbsp fish sauce
  • 1 tbsp peanuts, toasted and chopped (optional)
  • red chilli and basil shredded to serve

Instruction

  • Cook the massaman paste in the thick bit of the coconut milk for a few minutes until it becomes fragrant. Add the rest of the coconut milk and simmer for a minute. Add the potatoes, cinnamon, cardamom and simmer for 15-20 minutes until the potatoes are tender.
  • Add the prawns, sugar, lime juice and fish sauce, and cook for 3-4 minutes until the prawns are just cooked and pink.
  • Serve the curry sprinkled with lime wedges, peanuts (if using), chilli and basil.