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A skillet filled with creamy shrimp massaman curry, featuring shrimp, diced red chili, herbs, and green onions, with a serving spoon lifting some out.

Massaman Curry

Mandy Applegate
Massaman Curry is one of those meals that feels special but fits easily into a busy week. It also comes together in one pot, so less cleanup, and it’s just as good for a cozy dinner as it is for serving guests. I like making it ahead when I know the week will be hectic—it keeps well in the fridge and can even be frozen. However you serve it, it’s always a crowd-pleaser and a solid go-to in my dinner rotation.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Lunch, Main Course
Cuisine Thai
Servings 4
Calories 624 kcal

Ingredients
 
 

  • 2 tablespoons olive oil
  • ½ onion chopped
  • 1 cup gold potatoes peeled and chopped
  • 2 carrots peeled and sliced
  • 1 red bell pepper cubed
  • 1 pound shrimp peeled and deveined
  • 2 teaspoons freshly grated ginger
  • 2 cloves garlic minced
  • ½ cup massaman curry paste
  • 2 tablespoons brown sugar
  • 1 lime juiced
  • 2 teaspoons fish sauce
  • 2 cups coconut milk
  • ½ cup roasted peanuts chopped

To serve:

  • Cilantro
  • Rice
  • Red chilies
  • Green onions

Instructions
 

  • Heat olive oil in a large pot over medium-low heat. Add chopped onion and sauté until softened, about 1 minute. Stir in carrots, red bell pepper, and potatoes, cooking for 10 minutes until slightly tender.
    2 tablespoons olive oil, ½ onion, 1 cup gold potatoes, 2 carrots, 1 red bell pepper
  • Add grated ginger, minced garlic, massaman curry paste, brown sugar, and fish sauce. Sauté for 5 more minutes, allowing the flavors to blend.
    2 teaspoons freshly grated ginger, 2 cloves garlic, ½ cup massaman curry paste, 2 tablespoons brown sugar, 2 teaspoons fish sauce
  • Pour in 2 cups of water, bring to a boil, then reduce the heat and let it simmer for 10-15 minutes until the potatoes are fork-tender. Add the shrimp and cook for another 5 minutes until they turn pink and opaque.
    1 pound shrimp
  • Turn off the heat and stir in the coconut milk and lime juice.
    2 cups coconut milk, 1 lime
  • Serve the curry over rice, garnished with roasted peanuts, cilantro, green onions, and red chilies. Enjoy!
    ½ cup roasted peanuts, Cilantro, Rice, Green onions, Red chilies

Notes

  • Chop Evenly: Cut your vegetables into similar sizes so they cook at the same rate and hold their shape.
  • Bloom the Paste: Let the curry paste cook with the garlic and ginger to fully release its aroma and flavor.
  • Go Low and Slow: Keep the simmer gentle once you’ve added water. A rolling boil can make the veggies break down too much.
  • Use Raw Shrimp: Raw, peeled, and deveined shrimp work best—they cook quickly and stay tender in the curry.
  • Finish Off the Heat: Coconut milk can separate if it’s boiled too hard. Stir it in after turning off the heat to keep the sauce smooth.
  • Taste Before Serving: Depending on your curry paste and personal taste, you might want a little more fish sauce or lime.
  • Don’t Skip the Garnishes: The peanuts, herbs, and chili really pull the whole dish together and add great texture.

Nutrition

Calories: 624kcalCarbohydrates: 34gProtein: 33gFat: 43gSaturated Fat: 25gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 183mgSodium: 494mgPotassium: 1163mgFiber: 6gSugar: 12gVitamin A: 10695IUVitamin C: 62mgCalcium: 190mgIron: 6mg
Keyword Massam Curry
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