How to Make Thai Fish Massaman Curry with Tamarind and Coconut

Simple Summary

This Thai Fish Massaman with Tamarind is a rich, aromatic curry that combines tender white fish with a creamy coconut sauce, infused with tangy tamarind and warm spices. It's a perfect balance of sweet, sour, and savory flavors.

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 chunks
• 2 tbsp vegetable oil
• 1 can (14 oz/400ml) coconut milk
• 2 tbsp massaman curry paste
• 2 tbsp tamarind paste
• 2 tbsp fish sauce
• 1 tbsp palm sugar (or brown sugar)
• 1 cup (240ml) fish or vegetable broth
• 1 medium onion, sliced
• 2 medium potatoes, peeled and cut into 1-inch cubes
• 1 cinnamon stick
• 3 kaffir lime leaves
• 1/2 cup (75g) roasted peanuts
• 1/4 cup (10g) fresh cilantro, chopped
• 2 tbsp lime juice
• Steamed jasmine rice, for serving

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 stir to combine with the curry paste. Bring to a gentle simmer.

4. Add the tamarind paste, fish sauce, palm sugar, and broth. Stir well to combine.

5. Add the sliced onion, potato cubes, cinnamon stick, and kaffir lime leaves. Simmer for 15-20 minutes or until the potatoes are almost tender.

6. Gently add the fish chunks to the curry. Cook for an additional 5-7 minutes, or until the fish is cooked through and flakes easily.

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

8. Remove the cinnamon stick and kaffir lime leaves before serving.

9. Serve hot over steamed jasmine rice, garnished with fresh cilantro.

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 kaffir lime leaves, substitute with the zest of one lime.
• To make this dish spicier, add a sliced red chili or increase the amount of curry paste.
• Leftover curry can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the fish.
• For a lower-carb option, serve with cauliflower rice instead of jasmine rice.

Nutritional Info

Per serving (excluding rice): Approximately 450 calories. This dish is high in protein from the fish and healthy fats from the coconut milk. It's also a good source of potassium from the potatoes and vitamins A and C from the curry paste and lime juice.

Serving Suggestions

Serve this Thai Fish Massaman Curry with steamed 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 festive touch, serve in coconut shells or deep bowls, garnished with a sprinkle of chopped peanuts and a lime wedge on the side.