This Massaman Curry Shrimp delivers rich, aromatic flavor in just 30 minutes. Creamy coconut milk, toasted spices, and tender shrimp create a comforting Thai classic perfect for weeknights. The streamlined process makes this Massaman curry both special and approachable.
Why You’ll Love This Massaman Curry Shrimp
- Flavorful & Simple: Complex curry taste with smart shortcuts.
- Perfect Texture: Tender shrimp, creamy sauce, soft potatoes, crunchy peanuts.
- Highly Adaptable: Swap proteins or veggies to suit your pantry.
- Great Leftovers: Flavors deepen overnight for even better next-day meals.
Ingredients & Tools
- 1 lb (450 g) large raw shrimp, peeled and deveined
- 3 tbsp Massaman curry paste
- 1 (14 oz / 400 ml) can full-fat coconut milk
- 1 cup chicken or vegetable broth
- 1 medium yellow onion, cut into wedges
- 1 large russet potato, peeled and cubed
- 2 tbsp fish sauce
- 1 tbsp palm sugar or light brown sugar
- 1 tbsp tamarind paste
- 2 tbsp roasted peanuts, roughly chopped
- 1 tbsp neutral oil (like avocado or vegetable)
- For serving: fresh cilantro, lime wedges, steamed jasmine rice
Tools: A large skillet or wok with a lid, a wooden spoon or spatula.
Notes: Use full-fat coconut milk for a rich, creamy base. Lime juice can substitute for tamarind paste in a pinch.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 28 g |
| Fat: | 22 g |
| Carbs: | 20 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Storage & Freshness Guide
- Fridge: Store in airtight container up to 3 days.
- Freezer: Freeze curry base (without shrimp) up to 3 months.
- Reviving: Reheat gently, adding splash of broth if needed.
Serving Suggestions
Complementary Dishes
- Steamed Jasmine Rice — The classic, fluffy base is essential for soaking up every last drop of that incredible curry sauce.
- Simple Cucumber Salad — Thinly sliced cucumbers with a quick dressing of rice vinegar, sugar, and chili flakes provide a cool, crisp contrast to the rich, warm curry.
- Thai-Style Omelette (Khai Jiao) — A light, fluffy, and slightly crispy fried egg omelet is a fantastic textural addition that soaks up sauce beautifully.
Drinks
- A Crisp Lager — The clean, effervescent quality of a light beer helps cut through the richness of the coconut milk and cleanses the palate between bites.
- Thai Iced Tea — The sweet, creamy, and spiced notes of this iconic drink are a perfect partner for the warm spices in the Massaman curry.
- Off-Dry Riesling — A wine with a touch of sweetness and bright acidity balances the spice and complements the subtle sweetness of the dish.
Something Sweet
- Mango with Sticky Rice — You can’t go wrong with this Thai classic. The sweet, creamy coconut rice and fresh mango are the ultimate finale after a savory, spiced meal.
- Coconut Ice Cream — A simple scoop of rich coconut ice cream continues the tropical theme and provides a cool, soothing finish.
- Pandan Leaf Custard — If you’re feeling adventurous, this vibrant green custard with its unique, fragrant flavor is a truly authentic and delightful end to the meal.
Before You Start: Tips & Ingredient Notes
- Your curry paste is the flavor foundation. Massaman paste can vary in heat and saltiness between brands. I recommend starting with the 3 tablespoons listed, then tasting and adding more at the end if you want a bigger punch.
- Don’t skip toasting the paste. This single step unlocks the deepest, most aromatic flavors in the spices. You’ll know it’s ready when the kitchen smells incredible and the paste has darkened slightly.
- Cut your potato small. Aim for ½-inch cubes so they cook through quickly and become tender in the simmering sauce. If the pieces are too big, they’ll still be crunchy when your shrimp are perfectly cooked.
- Pat your shrimp dry. This is a small but mighty step for getting a nice sear on the shrimp before they simmer in the sauce, which adds another layer of flavor.
How to Make Massaman Curry Shrimp
Step 1: Start by prepping all your ingredients—this is a fast-moving recipe once you begin cooking. Pat the shrimp dry with a paper towel and season lightly with a pinch of salt. Heat the oil in your large skillet or wok over medium-high heat. When the oil is shimmering, add the shrimp in a single layer and sear for just about 1 minute per side, until they’re pink and slightly curled but not fully cooked through. You’ll notice a nice golden crust forming. Remove them to a clean plate immediately; they’ll finish cooking later in the sauce.
Step 2: Reduce the heat to medium. In the same skillet, add the Massaman curry paste. Now, this is the magic part: cook the paste, stirring constantly, for 2-3 minutes. You’re toasting the spices and waking up all those aromatic oils. The paste will become fragrant, a shade darker, and may start to sizzle a bit—that’s exactly what you want. It should smell nutty, warm, and incredibly inviting.
Step 3: Pour in about half of the thick coconut cream from the top of the can. Stir it into the toasted paste and let it bubble gently for another minute. You’ll see the fat start to separate slightly from the coconut milk, and the mixture will look glossy and rich. This step, called “cracking” the coconut milk, builds an incredible depth of flavor for your sauce base.
Step 4: Add the remaining coconut milk, broth, fish sauce, palm sugar, and tamarind paste. Stir everything together until the sugar is dissolved. Then, add your cubed potato and onion wedges. Bring the sauce to a lively simmer, then reduce the heat to low, cover the skillet, and let it cook for about 10-12 minutes. The potato should be just tender enough to be pierced easily with a fork.
Step 5: Uncover the skillet and return the par-cooked shrimp (and any accumulated juices) to the sauce. Let everything simmer together, uncovered, for another 2-3 minutes, just until the shrimp are opaque and cooked through. The sauce will have thickened nicely. Give it a final taste—this is your moment to adjust. Need more salt? A dash more fish sauce. More tang? A squeeze of lime. More heat? Another spoonful of curry paste.
Step 6: Turn off the heat. Stir in half of the chopped peanuts. Ladle the fragrant curry over fluffy jasmine rice in bowls. Garnish generously with the remaining peanuts and a handful of fresh cilantro. Serve immediately with lime wedges on the side for squeezing over the top. The bright acidity from the lime really makes all the flavors sing.
Top Mistakes to Avoid
- Overcooking the shrimp. Shrimp cook in a flash and turn rubbery if left in the heat too long. By searing them first and adding them back at the end, you ensure they stay plump and juicy.
- Not toasting the curry paste. I’ve messed this up before too… it’s tempting to just dump everything in, but taking those extra few minutes to fry the paste transforms the flavor
Massaman Curry Shrimp
Make restaurant-quality Massaman Curry Shrimp at home in just 30 minutes! This easy recipe features tender shrimp in a rich, creamy coconut sauce. Get the full recipe here!
Ingredients
For the main ingredients:
-
1 lb large raw shrimp (peeled and deveined)
-
3 tbsp Massaman curry paste
-
1 can full-fat coconut milk (14 oz / 400 ml)
-
1 cup chicken or vegetable broth
-
1 medium yellow onion (cut into wedges)
-
1 large russet potato (peeled and cubed)
-
2 tbsp fish sauce
-
1 tbsp palm sugar or light brown sugar
-
1 tbsp tamarind paste
-
2 tbsp roasted peanuts (roughly chopped)
-
1 tbsp neutral oil (like avocado or vegetable)
For serving:
-
fresh cilantro
-
lime wedges
-
steamed jasmine rice
