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How to Make Authentic Thai Fish Massaman Curry with Tangy Tamarind

Dive into the flavors of Thailand with this luxurious Fish Massaman Curry. Tender white fish simmers in a creamy coconut curry infused with aromatic spices and tangy tamarind, creating a perfect balance of sweet, sour, and savory notes. This dish is a comforting yet exotic meal that will transport your taste buds to the streets of Bangkok.

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Recipe Details

Prep Time

15 minutes

Cook Time

30 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

This Thai Fish Massaman with Tamarind is a rich, aromatic curry that balances sweet, sour, and savory flavors with tender fish and creamy coconut milk, creating a comforting and exotic meal.

Recipe Details

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

Ingredients

  • 1.5 lbs (680g) firm white fish fillets (such as cod or halibut), cut into 2-inch pieces
  • 2 tbsp vegetable oil
  • 1 can (14 oz/400ml) coconut milk
  • 2 tbsp massaman curry paste
  • 1 tbsp tamarind paste
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar or brown sugar
  • 1 cinnamon stick
  • 3 cardamom pods, lightly crushed
  • 2 bay leaves
  • 1 large potato, peeled and cubed
  • 1 medium onion, sliced
  • 1/2 cup roasted peanuts
  • 2 tbsp lime juice
  • Fresh cilantro leaves for garnish

Instructions

  1. Heat the vegetable oil in a large pot or deep skillet over medium heat.

  2. Add the massaman curry paste and cook for 1-2 minutes until fragrant, stirring constantly.

  3. Pour in the coconut milk and bring to a gentle simmer. Stir to combine the curry paste with the coconut milk.

  4. Add the tamarind paste, fish sauce, palm sugar, cinnamon stick, cardamom pods, and bay leaves. Stir well and simmer for 5 minutes.

  5. Add the cubed potato and sliced onion to the curry. Simmer for 10-12 minutes or until the potato is almost tender.

  6. Gently add the fish pieces to the curry. Cook for 5-7 minutes or until the fish is opaque and flakes easily.

  7. Stir in the roasted peanuts and lime juice. Taste and adjust seasoning if needed.

  8. Remove the cinnamon stick, cardamom pods, and bay leaves before serving.

  9. Garnish with fresh cilantro leaves and serve hot with steamed jasmine rice.

Chef's Notes

  • For best results, use a firm white fish that won't fall apart during cooking. Cod, halibut, or snapper work well.
  • If you can't find tamarind paste, substitute with 1 tablespoon of lime juice mixed with 1 teaspoon of brown sugar.
  • To make this dish spicier, add a sliced red chili or a dash of cayenne pepper to the curry.
  • Leftover curry can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the fish.

Nutritional Info

Per serving (approximate): Calories: 450, Protein: 30g, Healthy Fats: 28g, Carbohydrates: 20g. This dish is rich in omega-3 fatty acids from the fish, and provides a good source of vitamins and minerals from the coconut milk and vegetables.

Serving Suggestions

Serve this Thai Fish Massaman Curry over a bed of fragrant jasmine rice to soak up the delicious sauce. For a complete meal, pair with a side of stir-fried green vegetables like bok choy or Chinese broccoli. A cold Thai beer or a glass of off-dry Riesling complements the flavors beautifully. For a special touch, serve in coconut shells or deep bowls, and provide extra lime wedges and chopped peanuts on the side for guests to adjust to their taste.