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Massaman Seafood Curry 马萨曼咖喱海鲜

Massaman Seafood Curry 马萨曼咖喱海鲜

A true fusion recipe with a lot of history and evolution. This is only an extremely simplified recipe
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Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine fusion, Thai

Equipment

  • 10" sauce pan

Ingredients
  

  • 12 oz shrimp
  • 8 oz fish fillet
  • 3 tbsp massaman curry paste
  • 1-2 tbsp olive oil
  • 2 piece lemon grass
  • 6 oz coconut milk
  • 1/3 cup water
  • 0.5 tsp salt
  • 1 tsp fish sauce (optional)
  • 2 tbsp roasted peanut (optional)
  • 1 ginger root (optional)
  • 1 tbsp sugar (optional)

Instructions
 

  • Rinse the shrimp, fish filet, lemon grass, and ginger root
  • Cut the fish filet to 2" pieces
  • Cut the lemon grass and ginger root
  • Place the sauce pan to the stove, add oil, and turn heat to high
  • Add the shrimp to the pan, and sauté at high heat until the bottom of the pan starts coloring
  • Add the massaman curry paste, coconut milk, water, lemon grass, and ginger root. Stir and take the pan to boil. Reduce the heat to low, and simmer with a lid on for 7-8 minutes.
  • Add the fish filet chunks, and bring the pan to boil. Simmer at low heat for 3-4 minutes.
  • Chop the roasted peanuts, and add them to the pan. Mix and simmer for about 1-2 minutes.
  • Adjust the flavor with addition of salt and sugar.

Video

Notes

  • Not everyone like their meat dishes sweet, but massaman curry is supposed to be mild. Adding sugar would be a good idea. 
  • I like to add either fresh chili pepper or flakes to make it a little spicy. 
  • After the dish is done, storing it overnight makes the meat more flavorful.  
Keyword massaman curry, prawn, seafood, seafood curry, seafood soup, shrimp dish, Thai curry, Thai food, 马萨曼咖喱