Prawn & Pineapple Thai Massaman Curry

Prawn & Pineapple Thai Massaman Curry


2 Persons

Prep time

5 Minutes

Cook time

15 Minutes

Dietary info

Dairy free


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

Nutrition (per serve)

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.

  • 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.
  • Add the pineapple and cook for another 1-2 minutes. Season with salt and pepper.
  • 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.
  • 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.
  • Divide the curry between two bowls, sprinkle with the spring onion tops, peanuts and coriander and serve with a wedge of lime.
  • 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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