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Check out the latest recommended times in our Cooking Guidelines.
Massaman-style Tiger Prawns with Spiced Roasties
Give the kids the fakeaway they’re craving with these juicy sustainably sourced tiger prawns. Served up massaman-style, with roast peanut butter extra creaminess. Toss in spiced roasties to keep it filling. Garnish with toasted coconut and plenty of fresh, zesty lime.
Prep in 10
High protein
Low sat fat
Serving size
Ingredients
- 4 garlic clove
- 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 unwaxed lime
- 12 baby potatoes
- 400g raw peeled black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 60g original roast peanut butter (Peanuts, Nuts) (peanuts, sea salt)
- 2 tbsp desiccated coconut
- 1 handful of fresh coriander
- 2 onion
- 160g baby spinach
- 4 carrot
Nutritional Information
Calories: 499
Protein: 26g
Carbs: 44g
Fat: 24g
Massaman-style Tiger Prawns with Spiced Roasties
Give the kids the fakeaway they’re craving with these juicy sustainably sourced tiger prawns. Served up massaman-style, with roast peanut butter extra creaminess. Toss in spiced roasties to keep it filling. Garnish with toasted coconut and plenty of fresh, zesty lime.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Quarter the potatoes. Place on a baking tray and toss with 1 tbsp oil, one-quarter of the Massaman paste, a pinch of sea salt and black pepper. Roast for 25-30 mins, until soft and golden, turning halfway.
- Dice the carrots into 1cm cubes (peel optional). Finely slice the onions. Heat a large saucepan on medium heat. Add the desiccated coconut and toast for 1-2 mins, tossing regularly, until golden brown. Remove and set aside.
- Reheat the pan with 2 tbsp oil and add the carrots and onions. Cook for 8-10 mins, until soft. Season with sea salt and black pepper. In a jug, stir the peanut butter and remaining Massaman paste with 100ml water. Stir until smooth, then top up with 300ml water.
- Finely chop or crush the garlic. Add the garlic to the pan and cook for 2 mins, then add the peanut butter mixture. Simmer for 8-10 mins, until thickened slightly. Finely chop the coriander.
- Add the spinach, coriander, prawns and spiced roasties to the pan. Mix and simmer for 5 mins, until the spinach has wilted and the prawns are pink and cooked through. Zest and quarter the lime. Season the prawns with the juice from 1 lime wedge, a pinch of sea salt and black pepper.
- Serve the curry garnished with toasted coconut, zest and lime wedges.
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