Massaman-style Prawn Curry with Black Rice

Serving size

1 person 2 people 4 people

Ingredients

1 onion
4 garlic clove
180g raw peeled king prawns (Crustaceans)

(King prawn (99%), Salt)
½ tsp turmeric
400ml coconut milk (use half)

(Coconut, Water)
1 vegetable stock cube (use half) (Celery)

(Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
20g roasted peanuts (Peanuts, Nuts, Sesame)
2 tbsp Massaman spice paste (Soya)

(Onions, Red Chillies, Lemongrass, Rapeseed Oil, Water, Ginger, Garlic, Tamari (Water, Soybeans, Salt, Sprit Vinegar), Lime Juice Concentrate, Ground Coriander, Ground Cumin, Cinnamon, Cornflour, Salt, Lime Leaf, Ground Cardamon, Ground Nutmeg)
1 large potatoes
100g black rice

(black rice (100%))
½ tsp ground cinnamon
80g green beans
1 courgette

Allergens

Contains: Crustaceans, Peanuts, Celery, Soya

May Contain: Nuts, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	114Kcal	682Kcal
	478kJ	2852kJ
Fat	5.2g	31g
of which saturates	2.8g	17g
Carbohydrates	11g	64g
of which sugars	2.0g	12g
Protein	5.5g	33g
Salt	0.37g	2.2g
Fibre	2.2g	13g

Ingredients

0.5 tsp ground cinnamon (use half)
1 large potatoes (use half)
1 courgette (use half)
20g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
4 garlic clove
0.5 tsp turmeric (use half)
400ml coconut milk (use a quarter)

(Coconut, Water)
80g green beans (use half)
2 tbsp Massaman spice paste (use half) (Soya)

(Onions, Red Chillies, Lemongrass, Rapeseed Oil, Water, Ginger, Garlic, Tamari (Water, Soybeans, Salt, Sprit Vinegar), Lime Juice Concentrate, Ground Coriander, Ground Cumin, Cinnamon, Cornflour, Salt, Lime Leaf, Ground Cardamon, Ground Nutmeg)
1 onion (use half)
1 vegetable stock cube (use a quarter) (Celery)

(Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
90 raw peeled king prawns (Crustaceans)

(King prawn (99%), Salt)
100g black rice (use half)

(black rice (100%))

Allergens

Contains: Crustaceans, Peanuts, Celery, Soya

May Contain: Nuts, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	117Kcal	715Kcal
	490kJ	2990kJ
Fat	5.5g	33g
of which saturates	2.8g	17g
Carbohydrates	11g	66g
of which sugars	2.0g	12g
Protein	5.5g	34g
Salt	0.36g	2.2g
Fibre	2.1g	13g

Back

1/3 daily fibre 6 plants

Massaman-style Prawn Curry with Black Rice

Prep time: 15 mins

Total time: 40 mins

Cuisine: Thai

Food group: Shellfish

Juicy king prawns. Warming Massamam spices. Fluffy potatoes and creamy coconut milk. This Thai-inspired curry is a true crowd-pleaser. Top with roasted peanuts for that much-loved crunch and serve with black rice for extra fibre.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 30-35 mins, until cooked, then drain.
Thinly slice the onion. Heat a large saucepan with 1 tsp oil on medium heat. Add the onion and cook for 6-8 mins, stirring occasionally, until softened. Meanwhile, finely chop or crush the garlic. Dice the potato into 1cm cubes. Add the garlic, massaman paste, cinnamon, turmeric and potato to the pan. Cook for another 2-3 mins, until fragrant.
Add 200ml water (100ml for 1 person) to the pan and crumble in half the stock cube. Boil for 5 mins, until reduced by one-third. Add half the coconut milk and simmer for 10 mins, until the potato is almost cooked and the sauce has thickened.
Trim the green beans and slice into 2cm pieces. Dice the courgette into 2cm cubes. Add both to the curry along with the prawns and simmer for 3-4 mins, until the prawns are pale pink and cooked through. Season with sea salt and black pepper.
Roughly chop the peanuts. Serve the rice alongside the curry and garnish with peanuts.