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Prawn & Pineapple Thai Massaman Curry


2 Persons

Prep Time

5 Minutes

Cook Time

15 Minutes

Prawn & Pineapple Thai Massaman Curry


  • 1 Jar of Bay’s Kitchen Thai Massaman Stir-in Sauce
  • 200g Raw king prawns (fresh or frozen will work)
  • 150g Pineapple, roughly chopped
  • 1 Small sweet potato (max 150g), scrubbed and roughly chopped
  • 1 Spring onion, green tops only, roughly chopped
  • 25g Salted peanuts, roughly chopped
  • 1 Tbsp Fish sauce
  • 1 Tbsp Coconut oil
  • Small bunch of coriander, roughly chopped
  • Sea salt and freshly cracked black pepper

To Serve:

  • ½ Lime, cut into quarters
  • Rice or gluten free naan bread


  • Kcal – 479
  • Fat – 26g
  • of which saturates – 15g
  • Carbohydrates – 33g
  • of which sugars – 15g
  • Fibre – 5.6g
  • Protein – 25g
  • Salt – 4.1g

Please note this does not include the rice or gluten-free naan bread to serve.


  1. Place a pan over a medium heat and add the coconut oil. When the oil is glossy, add the sweet potato to the pan and fry until softened and a little charred, 3-4 minutes. Stir occasionally.

  2. Add the pineapple and cook for another 1-2 minutes. Season with salt and pepper.

  3. Pour in the jar of Bay’s Kitchen Thai Massaman Stir-in Sauce, rinsing the jar out with a little water and adding that into the pan too. Cook for a couple of minutes, stirring to combine everything together.

  4. Add the prawns and fish sauce and cook for another 3-4 minutes, or until the prawns turn from translucent to opaque and pink and are cooked throughout.

  5. Divide the curry between two bowls, sprinkle with the spring onion tops, peanuts and coriander and serve with a wedge of lime.

  6. Delicious with rice or gluten free naan bread.

Recipe created by cook and author Emma Hatcher (

This recipe has been reviewed and approved as Low FODMAP by Registered Dietician Laura Tilt @nutritilty, on behalf of Bay’s Kitchen.

Copyright Bay’s Kitchen. Please do not reprint without permission.

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