Thai Massaman curry with shrimp
It was a nice surprise last week to see our recipe for Thai Chicken Soup with Basil and Lime featured by Parade magazine in their article 19 Better-Than-Takeout Thai Recipes. It also got us inspired to get in the kitchen and cook up something Thai.
When we crave Thai food we usually make up a big batch of red or green curry. But this time we decided to attempt our first ever homemade Massaman curry – which turned out a real treat! And it was surprisingly easy to make thanks to store-bought Massaman curry paste.
Unlike most Thai curries, Massaman is quite a mild curry. Its origins date back to the 17th century when Muslim traders from India and the Malay archipelago introduced ingredients not typically used in Thai cooking such as cardamom, cinnamon, nutmeg and potatoes. These were combined with more common Thai ingredients including lemongrass, fish sauce, peanuts and cilantro to create this rich, fragrant and delicious fusion food.
½ onion — finely diced
1 small potato — cut into small cubes
1 garlic clove — finely chopped
½ cup long-grain rice
1 cup coconut milk
½ cup water
1 tablespoon Massaman curry paste
2 tablespoons crunchy natural peanut butter
2 tablespoons fish sauce
2 teaspoons brown sugar
1½ cups bean sprouts
16 large uncooked shrimp — peeled
1 tablespoon lemon juice
1 tablespoon finely chopped cilantro (fresh coriander)
Variations: Instead of shrimp, you can use chicken (cubed, and cooked in the curry for 6 minutes), scallops, mussels or cubed firm tofu. Replace the cilantro with basil.