How to Make Authentic Thai Shrimp Massaman Curry

Simple Summary

This Thai Shrimp Massaman Curry is a rich, aromatic dish that combines succulent shrimp with a creamy coconut-based curry sauce, infused with warm spices and tangy tamarind.

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 cubed
• 1 medium onion, sliced
• 1/2 cup (75g) roasted peanuts
• 2 tbsp fish sauce
• 2 tbsp tamarind paste
• 2 tbsp palm sugar (or brown sugar)
• 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 gentle simmer.

3. Add the cubed potatoes, sliced onion, roasted peanuts, fish sauce, tamarind paste, palm sugar, bay leaves, and cinnamon stick. Stir well to combine.

4. Simmer the curry for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

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

6. Taste and adjust the seasoning if needed, adding more fish sauce for saltiness, palm sugar for sweetness, or tamarind paste for tanginess.

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

8. 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 cubes and use vegetable broth instead of chicken broth.
• If you can't find Massaman curry paste, you can use red curry paste and add additional ground coriander, cumin, and cinnamon.
• To make the dish spicier, add a sliced red chili or a dash of cayenne pepper.
• Leftover curry 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 if needed to thin the sauce.

Nutritional Info

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

Serving Suggestions

Serve this Shrimp Massaman Curry over steamed jasmine rice to soak up the delicious sauce. For a complete Thai-inspired meal, pair it with a side of stir-fried vegetables like bok choy or green beans. A light cucumber salad can provide a refreshing contrast to the rich curry. For beverages, consider serving Thai iced tea or a crisp lemongrass-infused iced water. Present the curry in a large, shallow bowl with the rice on the side, and garnish with extra peanuts and a lime wedge for an authentic touch.