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.
King Prawn Massaman Curry with Rice
Our take on this beloved Thai classic stars responsibly-sourced king prawns, simmering in a decadent massaman sauce, along with leafy pak choi, sweet onion and crunchy sugar snap peas. Serve alongside fragrant coriander rice. Garnish with toasted cashews and a generous squeeze of lime juice for the perfect bite.
Ready in 20
High protein
1/3 daily fibre
5 plants
Serving size
Ingredients
- 25g honey
- 1 vegetable stock cube (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)
- 1 onion
- 360g raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 80g creamed coconut
- 2 pepper
- 1 unwaxed lime
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 pak choi
- 1 handful of fresh coriander
- 6 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.)
- ¾ tsp green cardamom powder (green cardamom powder)
Nutritional Information
Calories: 484
Protein: 25g
Carbs: 51g
Fat: 21g
King Prawn Massaman Curry with Rice
Our take on this beloved Thai classic stars responsibly-sourced king prawns, simmering in a decadent massaman sauce, along with leafy pak choi, sweet onion and crunchy sugar snap peas. Serve alongside fragrant coriander rice. Garnish with toasted cashews and a generous squeeze of lime juice for the perfect bite.
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Cooking Instructions
- Boil a half-full kettle. Thinly slice the peppers and onion. Trim and cut the pak choi into bite-size pieces. Dissolve the stock cube, creamed coconut and honey in a jug with 350ml boiling water.
- Heat a large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the peppers and onion and cook for 4-5 mins, until softened. Add the curry paste and cardamom. Cook for 1 min, then add the stock mixture, pak choi and prawns. Bring to a boil, then simmer for 6-8 mins, until the prawns are pink and cooked through.
- Meanwhile, heat another large frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot.
- Roughly chop the coriander. Quarter the lime. Stir half the coriander and a generous squeeze of lime juice into the curry.
- Check your prawns are cooked through; they should be opaque, firm and steaming hot. Cook for longer if necessary.
- Season the curry to taste with sea salt and black pepper, then into bowls with the rice. Scatter over the remaining coriander. Serve with the remaining lime wedges.
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