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Massaman Prawn Curry

by Graeme Tomlinson from The Fitness Chef: Still Tasty

For a healthy midweek meal that's bursting with flavour, try The Fitness Chef's creamy and fragrant massaman prawn curry.

From the book


By reducing the 70g butter usually used to pan-fry the fish to 15g and swapping the coconut milk for a light version, you can save 171 calories per portion and still enjoy the gently spiced massaman flavours.


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15g unsalted butter
1kg uncooked prawns
350ml light coconut milk
40g plain flour
1 vegetable stock cube
5g salt
350ml water
400g baby potatoes, scrubbed and chopped into 3cm pieces
125g microwaveable cooked basmati per portion
juice of 1 lemon
Large handful of freshly chopped coriander
For the massaman sauce:
1 onion, chopped
4 garlic cloves
2 tbsp massaman curry paste
2 red chillies, deseeded and roughly chopped
1 tsp ground cinnamon
1 tbsp ground cumin
1 tsp dried coriander
2 tsp salt
1 tsp black pepper

Essential kit

You will need: a food processor


1. Add all the ingredients for the massaman sauce to a blender or food processor and blitz into a paste.

2. Put a large saucepan over a medium heat and melt the butter. Add the prawns and cook for 2 minutes, stirring occasionally with a spatula.

3. Reduce the heat and add the massaman sauce. Cook gently for 2–3 minutes.

4. Add the coconut milk, flour, vegetable stock cube, salt and water and stir thoroughly, then cover and simmer for 5 minutes.

5. Remove the lid and add the potatoes to the prawns, mixing in thoroughly. Place the lid back on and simmer for a further 20 minutes until the potatoes are soft.

6. When the curry is nearly cooked, microwave the cooked basmati rice on full power for 1. minutes or cook according to the packet instructions.

7. Add the lemon juice and coriander to the curry and give it one final mix, then serve alongside the basmati rice.

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From the book: The Fitness Chef: Still Tasty

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