Massamun Prawn Curry

Massamun Prawn Curry

Co-created by Chefs Duncan Robertson and Julia Phahonvanich, Holy Basil





For 1 people

  • 1 teaspoon(s) Cumin seed (roasted and ground)
  • 1 teaspoon(s) Coriander powder (roasted and ground)
  • 0.5 Stick of cinnamon (roasted and ground)
  • 1 cup(s) Long dry chilli (soaked in cold water)
  • 4 Dry hot chilli (soaked in cold water)
  • 1 cup(s) Fresh long red chilli, chopped
  • 1 tablespoon(s) Fresh galangal
  • 1 Stalk lemongrass (chopped)
  • 2 Shallots (chopped)
  • 2 Garlic cloves (chopped)
  • 1 Kaffir lime - skin only
  • 1.5 cup(s) Coconut milk
  • 0.5 tablespoon(s) Palm sugar
  • 2 Kaffir lime leaves (torn)
  • 5 King prawns (shell removed - deveined)
  • 2 Kipfler potatoes (boiled and halved)
  • 4 Pineapple slices
  • 1 tablespoon(s) Fish sauce
  • 1 teaspoon(s) Tamarind pulp
  • 1 tablespoon(s) Cashew nuts (roasted)
  • 2 Slices of chilli
  • 1 tablespoon(s) Fried leek julienne
  • 2 Flowerdale Farm Viola edible flowers

Adjust Quantity


  1. Curry Paste: Combine the following ingredients in a mortar and pestle: cumin seed, coriander powder, cinnamon, dry and fresh chilli, galangal, lemongrass, shallots, garlic and the skin of a Kaffir lime.  Pound all ingredients into a smooth paste.  This curry paste can be refrigerated and used for future dishes.
  2. Heat 1 tablespoon of the curry paste in a few tablespoons of coconut milk until fragrant. Add remaining coconut milk and palm sugar. Add tamarind, kaffir lime leaf and simmer until sugar is dissolved. Add coked potato, prawn and pineapple and simmer until prawns are set.
  3. To Serve: Add fish sauce to taste and garnish with cashew nuts, leek, chilli slices and Flowerdale Farm viola edible flowers.