Gaeng Massaman Goong (Quick Massaman Prawn Curry)
A fast weeknight massaman with juicy prawns, pineapple and green beans in a mellow coconut sauce.
Made with Massaman curry paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 mins
- LevelEasy
- Costabout £2.75 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cook the rice following the packet instructions.
12 min - 2
Heat the oil in a wide pan and soften the onion for 4 minutes.
4 min - 3
Add your ready made Massaman curry paste (see the base recipe) and fry for 2 minutes.
2 min - 4
Pour in the coconut milk and water, then add the tamarind, fish sauce and palm sugar. Simmer for 8 minutes.
8 min - 5
Add the pineapple and green beans and cook for 3 minutes.
- 6
Add the prawns and cook for 3 to 4 minutes until pink and cooked through. Do not overcook them.
4 min - 7
Stir in the lime juice, taste and serve over the rice.
Tips
- Add the prawns last. Once they turn pink and curl they are done.
- Use cooked prawns if you prefer, adding them in the last 2 minutes just to heat through until piping hot.
- Tamarind paste varies in strength. Add it a little at a time and taste.
Storing and freezing
Best eaten straight away. Cool within 1 hour and keep in the fridge for up to 1 day. Reheat until steaming hot all the way through. Do not freeze.
Questions
Can I use frozen prawns?
Yes, defrost them fully in the fridge overnight and pat dry before adding.
Can I swap the prawns for fish?
Yes, use 500 g firm white fish chunks and add for the last 5 minutes, stirring gently.
Is it hot?
No, it is mild and slightly sweet. Add sliced red chilli for more heat.
More made with massaman curry paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
