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King Prawn Massaman Curry with Coriander Rice & Toasted Cashews
Our version of this beloved Thai curry stars responsibly-sourced king prawns, simmering in a decadent massaman sauce, Crunchy sugar snap peas and leafy pak choi up the veg. Dish it up alongside fragrant coriander rice. Finish with a sprinkle of toasted cashew nuts and lashings of lime.
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 1 unwaxed lime
- 1 handful of fresh coriander
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 3 tbsp massaman curry paste (Water, Yeast extract powder (Yeast Extract, Salt), Garlic, Shallots, Lemongrass, Rapeseed Oil, Coconut Palm Sugar, Lemon Juice, Galangal, Tamarind Concentrate, Kaffire Lime Zest, Red Chilli, Ground Coriander, Ground Cardamom, Salt, Ground Cumin, Cornflour, Ground Paprika, Cinnamon ground, Nutmeg, Star Anise Ground, Mace Compound.)
- 20g cashew nuts (Nuts)
- 200g king prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
- 1 pak choi
- 80g sugar snap peas
- 1 onion
- 40g creamed coconut
- 80g brown rice (100% Brown Rice)
Nutritional Information
Calories: 554
Protein: 28g
Carbs: 52g
Fat: 28g
Ingredients
- 100g king prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
- 80g brown rice (use half) (100% Brown Rice)
- 20g cashew nuts (use half) (Nuts)
- 80g sugar snap peas (use half)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 onion (use half)
- 1 unwaxed lime (use half)
- 40g creamed coconut (use half)
- 1 pak choi (use half)
- 3 tbsp massaman curry paste (use half) (Water, Yeast extract powder (Yeast Extract, Salt), Garlic, Shallots, Lemongrass, Rapeseed Oil, Coconut Palm Sugar, Lemon Juice, Galangal, Tamarind Concentrate, Kaffire Lime Zest, Red Chilli, Ground Coriander, Ground Cardamom, Salt, Ground Cumin, Cornflour, Ground Paprika, Cinnamon ground, Nutmeg, Star Anise Ground, Mace Compound.)
- 1 handful of fresh coriander (use half)
Nutritional Information
Calories: 554
Protein: 28g
Carbs: 52g
Fat: 28g
King Prawn Massaman Curry with Coriander Rice & Toasted Cashews
Our version of this beloved Thai curry stars responsibly-sourced king prawns, simmering in a decadent massaman sauce, Crunchy sugar snap peas and leafy pak choi up the veg. Dish it up alongside fragrant coriander rice. Finish with a sprinkle of toasted cashew nuts and lashings of lime.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a sieve & a measuring jug
Boil & prep
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain and return to the pan
- Meanwhile, dissolve the creamed coconut in the jug with 150ml hot water (75ml for 1 person)
- Roughly dice the onion. Halve the sugar snap peas lengthways. Trim and thinly slice the pak choi, separating the stalks from the leaves
Time to fry
- Heat the large frying pan on medium heat. Once hot, add the cashews and toast for 2-3 mins, until golden. Remove from the pan and set aside
- Return the frying pan with 1 tbsp oil to high heat. Once hot, add the onion and cook for 4-5 mins, until softened. Season with salt and pepper
Simmer the massaman
- Drain the prawns, then add to the frying pan along with the sugar snap peas and pak choi stalks. Cook for another 2 mins, then stir in the massaman curry paste. Cook for 1 min, then pour in the coconut mixture and tamari
- Bring to a boil and simmer for 6 mins, until the sauce has thickened and the prawns are pink and cooked through
- In the final 1 min, stir in the pak choi leaves until wilted
Finishing touches
- Meanwhile, finely chop the coriander. Halve the lime
- Stir a generous squeeze of lime juice into the curry. Season to taste with salt and pepper
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- When ready, stir the coriander through the rice, then share between bowls. Spoon over the prawn massaman curry. Scatter with the cashews. Garnish with the remaining lime, cut into wedges
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