Fragrant King Prawn Massaman Curry

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with tin foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Chop your potato[es] (skin on) into bite-sized pieces

Peel and chop your brown onion[s] into wedges

Peel and roughly chop your garlic

Boil a kettle

Heat a large, wide-based, hob-safe oven-proof casserole dish with a matching lid, with a drizzle of vegetable oil over a high heat

Once hot, add the onion wedges and cook for 2-3 min or until slightly softened

Once the onion has softened, reduce the heat to medium and add your massaman paste, tomato paste and chopped garlic and cook for 30 secs or until fragrant

Add your creamed coconut and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and give everything a good mix up

Add the chopped potato and your butternut squash cubes with 350ml [450ml] [600ml] boiled water and give everything a good mix up

Reboil a kettle

Bring to the boil over a high heat and cover with a lid, then put the dish in the oven for 25-30 min or until the potato and butternut squash cubes are tender – this is your massaman curry

Meanwhile, add your white long grain rice to an oven-proof dish with 300ml [390ml] [600ml] boiled water

Cover tightly with tin foil and put the dish in the oven for 30 min or until all the water is absorbed and the rice is cooked – this is your baked rice

Use this time to clear up, set the table, have a cup of tea or simply chill!

Once the potato is tender, drain and add your king prawns to the dish and stir it all together

Return the dish to the oven and cook for a further 4-5 min, uncovered, or until the prawns are cooked through – this is your fragrant king prawn massaman