Prawn Massaman Curry

Ingredients

Contains: milk, peanut, soy, fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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 juiced, 1 quartered, to serve
• 1 tbsp fish sauce
• 1 tbsp peanuts, toasted and chopped (optional)
• sliced red chilli, to serve
• shredded basil, to serve

Also mentioned in the method: cream

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the potatoes in a saucepan, cover with water, bring to the boil and simmer for 10 minutes until nearly tender, then drain.

2. Spoon the thick cream from the top of the coconut milk tin into a wide pan over medium heat and stir for about 3 minutes until it splits and the oil separates.

3. Add the massaman curry paste and fry for 2 minutes, stirring, until fragrant.

4. Pour in the rest of the coconut milk, then add the cinnamon stick, cardamom pods, brown sugar, fish sauce and drained potatoes. Simmer gently for 10 minutes.

5. Add the raw king prawns and the juice of one lime. Cook for 3 to 4 minutes until the prawns are opaque and flake easily, reaching 145°F (63°C).

6. Remove and discard the cinnamon stick and cardamom pods, then taste and adjust the seasoning with a little more lime juice or fish sauce if needed.

7. Toast the peanuts in a dry pan over medium heat for 2 minutes until golden, then chop them (optional).

8. Serve the curry topped with the peanuts, sliced red chilli and shredded basil, with the quartered lime on the side.