Pawn massaman curry is a delicious light version of the original Thai curry usually made with meat.
It's very easy to prepare using either homemade or bought curry paste and can be cooked in a slow cooker, instant pot or simply on the stovetop.
Delicious with fluffy rice and tastes even better than restaurant takeout versions.
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In this recipe for Massaman curry, we will use Shrimps or Prawns. Same-Same but different.
Traditionally, beef is used but, we want this recipe to be quick, tasty, easy, and low risk.
Meat takes ages to cook and can sometimes disappoint when the quality is not good enough.
The other great news is you can skip the whole make your own curry paste step and just buy a good store brand. Mae ploy brand being the most popular.
For best results make a big batch of homemade Massaman curry paste when you feeling inspired and freeze it in small batches for when you need it.
I included the recipe and steps for my authentic Massaman curry paste recipe below. You deserve to know how to make the real deal. The taste will blow your mind!
I am fortunate enough to have worked with chefs from top Thai restaurants and lucky enough to have gained their knowledge and secrets about making great Thai food.
What is massaman curry?
It's a rich mild Thai coconut curry made with a variety of spices traditionally found in Indian cuisine.
Of all the Thai curries. Massaman curry is the most disputed when it comes to its origin. Some claim it to be of 17th-century Persian descent, while others claim it to be a hybrid Southern Thai dish influenced by Indian and Malay cuisines.
Massaman curry consists of marrying distinct Thai ingredients like lemongrass, galangal, ginger, coconut milk and lime leaf with spices not normally found in Thai cuisine.
Spices might include coriander, cumin, aniseed, cloves, turmeric, cinnamon, nutmeg and cardamom. Like with all curry spice blends, there are variations of the combination and quantities used.
Useful equipment
Dutch Oven
Mortar & Pestle
Electronic Kitchen Scales
Gyuto Japanese Chefs Knife
Ingredients
- Protein – Use whichever you like. In this recipe we use Prawns. They cook quickly, are easily available and light and healthy especially if you have this in the evening. If you prefer vegan or vegetarian I have included the steps for that down in the article.
- Vegetables – All curries start with chopped onion or shallot. We also use potatoes and butternut squash in this recipe. They are available year-round, cheap and flavourful and the butternut gives good colour while the potatoes add texture.
- Coconut milk – Use the best quality you can afford. Something creamy with good fat content. I used Arroy-D for this recipe which is a medium level brand but it is stable and does the job nicely while not breaking the bank.
- Curry paste – Making your own is always best which is why I lovingly included the recipe for you. If you are in a rush or feeling a bit lazy the best store-bought alternative is Mae ploy brand.
- Fish sauce/ Soy sauce – Any good Thai or Vietnamese fish sauce brand will do. I make my own and if you are interested in fermentation then contact me on Instagram and I’ll be happy to explain the process of easily making homemade fish sauce or soy/shoyu. Use soy instead of fish sauce in case you want it vegan/vegetarian.
- Sugar – Palm sugar is obviously what is used traditionally but regular or brown sugar will work just fine. If you are following a low sugar diet then use your usual alternative by adding to taste.
- Herbs – Fresh coriander is the only thing you need here. If you forage then wild ginger is also pretty nice added last minute.
- Nuts – Peanuts are the go-to here but you could also use cashews. Exclude if you have a nut allergy. Please.
- Acid – Fresh lime although if you really can’t get hold of limes, go for lemon.
- Aromatics – The usual Thai suspects. Galangal, ginger, garlic, lemongrass, lime leaf. Most of these are readily available and sometimes are even sold in a nice and convenient pack together with chillies and coriander.
Instructions
All the ingredients needed to make Massaman curry are pretty straight forward even though it all looks a lot it's very simple to prepare.
Cooking this curry mainly relies on your ability to taste and make sure everything is cooked and nicely balanced.
- Heat a pan with a generous amount of frying or coconut oil.
- Fry the chopped onions until translucent and soft.
- Add the massaman curry paste, minced ginger, and minced garlic and fry until cooked and fragrant. About 5 minutes.
- Next, add the coconut milk, water, fish sauce, sugar, lime leaves, roasted peanuts, and potatoes.
- Simmer gently for 5 minutes and add the butternut. Cook a further 10 minutes or until the potatoes and butternut are both cooked.
- Add the chopped coriander.
- Finally, add the prawns and simmer utill just cooked. About a minute.
- Add lime juice and adjust the seasoning if necessary.
- Serve with fluffy rice and finish with more fresh coriander, peanuts and a few lime wedges.
*This recipe can also be made in an instant pot or slow cooker. Make sure to add your shrimps or prawns last minute to avoid them becoming tough and rubbery.
Pro tip
Thai food is all about balancing sweet, sour, spicy and salty.
Always taste the food you're cooking as you cook it to understand how the flavours develop.
I find it useful to season my food a little bit at the beginning so that it's not bland when you taste it. Then finish the seasoning just before you serve or finish cooking.
Variations
This curry is extremely versatile and you can substitute any part of the protein/carbs and replace it with some other food items you love. For example:
- Chicken - Replace the prawns with boneless chicken thigh or fillet.
- Red meat - Stew the meat beforehand until very tender. Add to the curry sauce the same as you would add the shrimps to this recipe.
- Vegetables - You could add any vegetable here. Think aubergine, carrot, cauliflower, cabbage, and peppers.
- Quicker version - For an even quicker version add a good quality pre-cooked frozen mix. Nothing wrong with that when you're in a hurry.
- Vegan massaman - Make it with tofu and replace the fish sauce with soy sauce. Prepare your tofu by frying in a pan or roasting in the oven. Add it last-minute when your sauce is ready.
Serving suggestions
Massaman curry is best served with fluffy rice. You could also serve it with some extra greens like broccoli, bok choy or spinach.
Storage and reheating instructions
Once cooked and cooled down you can portion it and store it airtight in sealable vacuum bags or food-safe storage containers.
It will keep for up to 4 days in the fridge or 3 months in the freezer.
It's best to defrost in the fridge overnight and reheat on the stovetop or in the microwave to above 75°C or 167°F before serving.
Related recipes
Recipe
Prawn Massaman Curry
Ingredients
For the Massaman curry
- 142 g prawns or shrimp - cleaned and deveined
- 75 g onion - finely chopped
- 15 g ginger - minced
- 10 g garlic - minced
- 60 g Massaman curry paste - homemade or store bought
- 400 g coconut milk
- 50 g water - to rinse out the tin making sure you get all the coconut flavour
- 25 g fish sauce - or soy sauce
- 8 g brown sugar
- 3 large lime leaves
- 100 g baby potatoes - peeled
- 120 g butternut squash - peeled
- 16 g cilantro - chopped
- 16 g peanuts - roasted unsalted
- 6 g lime juice - freshly squeesed
- salt - to taste
To Finish
- roasted peanuts - for topping
- fresh coriander - for topping
- a few fresh lime wedges
Instructions
- Heat a pan with a generous amount of frying or coconut oil.
- Fry the chopped onions until translucent and soft.
- Add the curry paste, minced ginger, and minced garlic and fry until cooked and fragrant. About 5 minutes.
- Next add the coconut milk, water, fish sauce, sugar, lime leaves, roasted peanuts and potatoes.
- Simmer gently for 5 minutes and add the butternut. Cook a further 10 minutes or until the potatoes and butternut are both cooked.
- Add the chopped coriander
- Finally, add the prawns and simmer till just cooked. About a minute. Add lime juice and adjust the seasoning if necessary.
- Serve with steamed rice and finish with more fresh coriander, peanuts and a few lime wedges.
Notes
- Can be made with any other protein like chicken, beef or lamb.
- Make it vegan by using vegetables instead of animal protein.
- Adjust the spiciness by using more chilli or omitting totally.
- Curry is best served with steamed rice
- For some extra green vegetables serve with Bok Choi on the side or add to the curry last minute.
- Will keep well in the fridge for up to 4 days or can be frozen for up to 6 months.
Gae
Very delicious massaman recipe! So light and magic flavor! Just like in Thai xxx
Charlé
That's great to hear! Glad I hit the right notes and made it authentic Thai.
Andrew Johnson
Hi Charlé,
Can you please elaborate on the chicken variation. I'm a little concerned it might come out underdone.
Cheers.
Charlé Visser
Hi Andrew,
To make it with chicken use thighs.
Sear them in a pan then set aside while you do the rest.
As soon as the coconut milk goes in the chicken also goes back in.
Turn the temperature to medium and get a lid in the pan. You just want to gently simmer it for about 10 minutes.
Turn of the heat and let the curry “relax” for another 10 minutes once the chicken is done.
Hope that helps!
Cheers
Andrew Johnson
Thanks so much Charlé. I spent all day afternoon making the paste and am really looking forward to this one.