Thai Massaman curry with shrimp
A mild, creamy and uniquely
fragrant curry that combines Thai flavors with culinary influences
from India and the Malay archipelago.
1 tablespoon peanut oil
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)
HEAT the oil in a large saucepan over a
medium heat and cook the onion for 2 minutes. ADD the cubed potato
and cook for 6 minutes, stirring occasionally. WHILE you cook the
onions and potatoes, cook the rice according to package directions.
ADD the garlic to the onion and potato mix and cook for 2 minutes.
ADD the coconut milk and water and bring to a simmer. STIR in the
Massaman curry paste, peanut butter, fish sauce and brown sugar, and
cook for 6 minutes. ADD the shrimp and bean sprouts, stir to
combine, and cook for 4 minutes. REMOVE the curry from the heat and
stir in the lemon juice and cilantro. SERVE on a bed of rice.
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.