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Spicy seafood massaman noodle bowl

Spicy seafood massaman noodle bowl

This dish has the rich and rounded flavours of massaman but is less heavy than the classic lamb curry. Serve with a few Thai-style prawn crackers on the side to replace a Friday night takeaway.

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  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 1 tbsp wok oil
  • 275g pack The Spice Tailor Thai Massaman Curry
  • 85g frozen Cooks’ Ingredients Chopped Shallots
  • ½ x 180g pack dried wide rice noodles
  • 300ml fish stock (made with ½ a fish stock cube)
  • 400g can Essential Small Potatoes In Water, drained, then halved
  • 235g pack green pak choi, halved lengthways, thickly shredded
  • 150g pack Essential Cooked King Prawns
  • ½ x 250g pack Essential Seafood Sticks, pulled into shreds
  • 3 tbsp roasted peanuts, roughly chopped
  • ⅓ x 25g pack coriander, small sprigs, (optional)


  1. Heat the oil in a large wok over a medium heat. Tear in the chilli and add the other whole spices from the curry kit. Add the shallots and fry for 5 minutes, until golden.

  2. Meanwhile, put the noodles into a large bowl, cover with just-boiled water, soak for 2 minutes, then drain. Cool under cold water, drain again and divide between 4 deep bowls.

  3. Add the spice paste from the curry kit to the shallots, then mix and sizzle for 1 minute. Add the coconut milk pouch from the kit and the fish stock. Simmer, uncovered, for 8-10 minutes, adding the potatoes halfway through.

  4. Stir in the white pak choi stalks, cover and simmer again for 2 minutes, then stir in the prawns, seafood sticks and pak choi leaves. Simmer for 2 minutes, until heated through. Ladle onto the noodles, give the bowls a little shimmy to bring the noodles up into the prawns and veg, then scatter with the peanuts and coriander to serve.


Typical values per serving when made using specific products in recipe


1,874kJ/ 448kcals



Saturated Fat












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