Thai Prawn Massaman Curry

New Year came and gone. Another chapter, a fresh start to a new life. Last year has been pretty eventful for this blog, but I guess I would skip the year in review and bring you straight to a healthy start of the year with this aromatic Thai style curry. Who says curry can’t be healthy?

Given our love for rice and poultry as main dish, I always try out new recipes. Thanks to a lot of food related projects last year, I have begun to develop my own recipes with a twist to make them healthier. At times it was challenging to change the old habit and come out of the rut, but one of the easiest ways is to substitute the old devils with healthier version- I have been using a lot of homemade, low fat yogurt in place of coconut milk ( and even cream!), raw sugar in half quantity or honey instead of sugar for my bakes, etc etc, with wonderful results.

I also realised that some cuisines are a lot healthier, with no adjustment needed. Ditto mediterranean diet; a lot of Thai foods, bar the coconut milk, tends to be on the healthier side.

 Thai food is so familiar to me, as literally it is just a border away from Malaysia, and they share the same basic kitchen staples like kaffir lime leaves, lemon grass and galangal; spices which bring in the flavours.

Massaman curry is famous in southern part of Thai and is a Muslim dish originally, as it imparts Arabian flavours, on top of the basic Thai spices. After years of experimenting, I made my own curry paste this time, and omitted the coconut milk which is usually present in authentic Massaman curry. it still tastes awesome! The homemade curry paste can be kept well in fridge for about 2 weeks, and frozen for even few months.

I chose prawns instead of the popular chicken for my massaman, just for a change and also because we love seafood! Love those big jumbo sized king prawns, which is available all year round here, and fresh too.

Try out this delicious curry recipe for a healthy start of New Year.

Thai Prawn Massaman Curry

For massaman curry paste:
10 dried red chillies- soak in hot water for 10 minutes
2 inch galangal
3 cloves garlic
5 shallots
5-6 kaffir lime leaves
1 small stalk lemon grass – pound slightly
1 tbsp cumin seeds
1 tbsp coriander seeds
1/2 tsp nutmeg powder
1 tbsp shrimp paste (belacan)
1 tbsp fish sauce/ Nampla – optional ( I find the smell can be off putting for some)
1/4 cup peanuts
 Method:
Roast the coriander seeds, cumin seeds, nutmeg and peanuts until aromatic.
Put all the ingredients including dry roasted spices in a food processor. Add 1/4 cup water and blend until smooth.
 This makes a small jar of curry paste, for which you only need 3 tbsp for the recipe below.

 For prawn curry

20 king prawns (1 kg)- deveined
3 tbsp massaman curry paste
2 bay leaves
1 fresh red chilli- sliced finely
1 large onions-sliced
4 sprigs curry leaves
2 tomatoes- diced
2 tbsp canola oil
1 tsp tamarind paste

Method
1. Heat the oil and tip in the onions, bay leaves, chilli and curry leaves. Fry until onions are translucent.
2. Add the massaman paste and temper until it splutters.
3. Add in tomatoes and prawns.
4. If you want more gravy, add 1/2 cup water,together with tamarind paste.
5. Lower the heat and simmer for 10 minutes, or until prawn is cooked and well immersed in gravy.

Optional: For authentic massaman flavour, replace water with coconut milk.

15 Responses to Thai Prawn Massaman Curry

  1. cookingvarieties January 5, 2013 at 1:13 pm #

    hi dr jehannemy compliments on your great photography works…very pleasing to eyes and palate.. ha ha, one dietician said the prawn head has high cholesterol, not the body… love that news. your prawns look delicious

    • Jehanne January 8, 2013 at 12:29 am #

      Haha, otak udang! I have heard that expression before..that prawn head is not good. Happy that u like the photos:-)

  2. Torviewtoronto January 5, 2013 at 3:02 pm #

    curry looks fabulous I know shrimp taste wonderful with this paste, beautiful pictures
    happy new year

  3. ♥LOVE2COOK MALAYSIA♥ January 5, 2013 at 3:04 pm #

    I don’t eat prawn..therefore am passing these delicious dish to my Hubby and Son..;)

    I’ll take the gravy alone. Mouthwatering pics dear!

  4. Sonia ~ Nasi Lemak Lover January 5, 2013 at 3:24 pm #

    We just had Thai foods outside, not as nice as your prawn that look so yummy..

    • Jehanne January 8, 2013 at 12:28 am #

      Oh thank you Sonia, your comment made my day:-)

  5. Maha Gadde January 5, 2013 at 4:43 pm #

    Looks very yummy to me.vl try dis 4 DH.pics can say abt the dish.
    Maha

  6. Rebecca Subbiah January 5, 2013 at 6:04 pm #

    wonderful curry recipe adore Thai food happy new year

  7. Faseela Noushad January 6, 2013 at 10:22 am #

    awesome recipe dear….yummy yum

  8. Love to Experiment January 6, 2013 at 9:35 pm #

    That looks perfect. I love massaman curry

  9. Shama Nagarajan January 7, 2013 at 3:45 pm #

    yummy… .

    Ongoing events:Fast Food – Poha .
    Know your dairy – Milk Events
    in my blog.

  10. Rosa's Yummy Yums January 7, 2013 at 8:28 pm #

    I love Massaman curry. Your dish looks really scrumptious and flavorful.

    Best wishes for 2013!

    Cheers,

    Rosa

  11. Marcellina January 8, 2013 at 12:24 am #

    Mmmm, looks delicious! I have never made my own curry paste. Looks quite easy so I must have a go!

    • Jehanne January 8, 2013 at 12:28 am #

      It is easy, pls try it, you won’t buy the store bought anymroe!

  12. Nupur April 13, 2013 at 3:42 pm #

    Wow Jehanne.. its first time am hopping to your Page and already I have scrolled through almost all your posts.. Love the way you arrange your props and make use of lighting.. And the recipes are just too tempting to try immediately..

    You have got a new fan in your list Girl !! Looking forward for more such posts from you ..

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