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How to Make Authentic Thai Shrimp Massaman Curry

Dive into the flavors of Thailand with this sumptuous Shrimp Massaman Curry. This dish features succulent shrimp swimming in a velvety coconut curry sauce, infused with aromatic spices and complemented by tender potatoes and crunchy peanuts. It's a perfect balance of sweet, savory, and spicy that will transport your taste buds straight to Southeast Asia.

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Recipe Details

Prep Time

15 minutes

Cook Time

30 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

This Thai Shrimp Massaman Curry is a rich, aromatic dish that combines tender shrimp with a creamy coconut curry sauce, perfectly balancing sweet, savory, and spicy flavors.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 1 lb (450g) large shrimp, peeled and deveined
  • 2 tbsp vegetable oil
  • 3 tbsp Massaman curry paste
  • 1 can (14 oz/400ml) coconut milk
  • 1 cup (240ml) chicken broth
  • 2 medium potatoes, peeled and cut into 1-inch cubes
  • 1 medium onion, sliced
  • 3 tbsp fish sauce
  • 2 tbsp palm sugar or brown sugar
  • 2 tbsp tamarind paste
  • 1/2 cup (75g) roasted peanuts
  • 2 bay leaves
  • 1 cinnamon stick
  • 1/4 cup (60ml) coconut cream (for garnish)
  • Fresh cilantro leaves, for garnish
  • Steamed jasmine rice, for serving

Instructions

  1. Heat the vegetable oil in a large pot or wok over medium heat. Add the Massaman curry paste and fry for 1-2 minutes until fragrant.

  2. Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer.

  3. Add the potatoes, onion, fish sauce, palm sugar, tamarind paste, peanuts, bay leaves, and cinnamon stick. Stir well and simmer for 15-20 minutes, or until the potatoes are almost tender.

  4. Add the shrimp to the curry and cook for an additional 3-5 minutes, until they turn pink and are cooked through.

  5. Taste and adjust the seasoning if needed, adding more fish sauce for saltiness or palm sugar for sweetness.

  6. Remove the bay leaves and cinnamon stick before serving.

  7. Serve the curry hot over steamed jasmine rice. Drizzle with coconut cream and garnish with fresh cilantro leaves.

Chef's Notes

  • For a vegetarian version, substitute the shrimp with firm tofu and use vegetable broth instead of chicken broth.
  • If Massaman curry paste is unavailable, you can use red curry paste and add additional spices like cumin, coriander, and cardamom to achieve a similar flavor profile.
  • To make the dish less spicy, reduce the amount of curry paste or add more coconut milk.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or coconut milk if needed.

Nutritional Info

Per serving (excluding rice): Approximately 450 calories. This dish is high in protein from the shrimp and provides healthy fats from coconut milk. It's also a good source of potassium from the potatoes and contains antioxidants from the spices used in the curry paste.

Serving Suggestions

  • Serve with steamed jasmine rice or coconut rice to soak up the delicious curry sauce.
  • Accompany with a side of Thai cucumber salad for a refreshing contrast.
  • Pair with a cold Thai iced tea or a crisp lager beer to complement the rich flavors.
  • For a complete Thai feast, serve alongside other dishes like Pad Thai or Green Papaya Salad.
  • Garnish with a sprinkle of crispy fried shallots for added texture and flavor.