HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPrawn Massaman Style Curry
Prawn Massaman Style Curry

Prawn Massaman Style Curry

with Chickpeas, Green Beans and Rice

Extra Rapid
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This Prawn Massaman Curry with Rice is bursting full of luxury flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time10 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 bag(s)

Green Beans

½ unit(s)


½ pack(s)


1 sachet

Massaman Curry Paste

1 pot(s)

Peanut Butter


200 milliliter(s)

Coconut Milk

1 sachet

Vegetable Stock Powder


150 grams

King Prawns


1 pack(s)

Steamed Basmati Rice

100 milliliter(s)

Water for Curry

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2883 kJ
Energy (kcal)689 kcal
Fat35.0 g
of which saturates18.0 g
Carbohydrate62 g
of which sugars7.0 g
Protein29 g
Salt3.86 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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a) Trim the green beans then chop into thirds. b) Zest and halve the lime. Drain and rinse the chickpeas. c) Heat a drizzle of oil in a large saucepan over medium high heat. d) When hot add the massaman paste and the peanut butter, cook, stirring, until aromatic, 1 minute.


a) Stir in the coconut milk, vegetable stock powder, green beans, chickpeas and water (see ingredients for amounts), bring to the boil, then stir in the prawns and cook for another 1-2 mins. b) Season with salt and pepper, mix well and bring to a simmer. Lower the heat, cover with a lid (or some tin foil) and simmer until the green beans are tender and the prawns are cooked through, 4- 5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the centre. c) Meanwhile, cook the steamed basmati rice according to pack instructions.


a) Taste the curry and season with salt and pepper if needed. b) Stir through half the lime zest and add a squeeze of lime juice. c) Divide the rice between bowls and top with the curry. Sprinkle over the remaining lime zest and serve with lime wedges for squeezing over. Enjoy!