📝 About This Recipe
This exquisite pescatarian adaptation of the classic Southern Thai 'King of Curries' replaces traditional proteins with a bounty of fresh ocean treasures. Our Massaman features a velvety, nutty base infused with warm spices like cardamom and cinnamon, balanced by the sweetness of palm sugar and the tang of tamarind. It is a luxurious, comforting masterpiece that celebrates the delicate textures of shrimp, scallops, and squid in a rich, golden sauce.
🥗 Ingredients
The Seafood Bounty
- 12 pieces Large Tiger Prawns (peeled and deveined, tails left on)
- 8 large Sea Scallops (tough side muscle removed)
- 200 grams Calamari Rings (cleaned and sliced into 1/2 inch rings)
The Aromatic Base
- 4 tablespoons Massaman Curry Paste (high-quality Maesri or Mae Ploy brand preferred)
- 1 cup Coconut Cream (the thick part from the top of the can)
- 1.5 cups Coconut Milk (full fat for best results)
- 2 tablespoons Vegetable Oil (neutral oil like canola or grapeseed)
Vegetables and Texture
- 300 grams Baby Potatoes (halved and par-boiled until just tender)
- 10-12 pieces Pearl Onions (peeled)
- 1/4 cup Roasted Peanuts (unsalted)
Seasoning and Garnish
- 2-3 tablespoons Tamarind Paste (concentrate)
- 2 tablespoons Palm Sugar (finely shaved; brown sugar is a suitable sub)
- 2 tablespoons Fish Sauce (adjust to taste for saltiness)
- 1 piece Cinnamon Stick (whole)
- 2 pieces Star Anise (whole)
- 1/4 cup Fresh Cilantro (for garnish)
👨🍳 Instructions
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1
Begin by par-boiling your halved baby potatoes in salted water for about 8-10 minutes until they are fork-tender but not falling apart. Drain and set aside.
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2
Heat a large wok or heavy-bottomed pot over medium heat. Add the vegetable oil and half of the thick coconut cream.
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3
Stir the coconut cream constantly for 2-3 minutes until it begins to 'crack' and the oil separates from the solids. This is the secret to a fragrant Thai curry.
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4
Add the Massaman curry paste to the coconut cream. Fry the paste for 3-4 minutes, stirring vigorously, until it becomes deeply aromatic and darkened slightly in color.
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5
Slowly pour in the remaining coconut cream and the coconut milk. Stir well to ensure the paste is fully incorporated into the liquid.
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6
Add the cinnamon stick, star anise, and pearl onions to the pot. Simmer gently on low-medium heat for 10 minutes to allow the spices to infuse and the onions to soften.
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7
Stir in the palm sugar, tamarind paste, and fish sauce. Taste the sauce—it should be a perfect harmony of sweet, salty, and sour.
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8
Add the par-boiled potatoes and roasted peanuts to the sauce. Let them simmer for 2 minutes to soak up the flavors.
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9
Increase the heat to medium-high. Gently add the prawns, scallops, and calamari. It is vital not to overcook the seafood.
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10
Poach the seafood in the bubbling curry for exactly 3-4 minutes. The prawns should turn pink and opaque, and the scallops should feel firm to the touch.
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11
Remove from heat immediately. Remove the cinnamon stick and star anise before serving if desired.
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12
Ladle the curry into a deep serving bowl, ensuring a generous portion of seafood and potatoes in every scoop. Garnish with fresh cilantro and a few extra roasted peanuts.
💡 Chef's Tips
Always use full-fat coconut milk; low-fat versions will result in a thin, watery sauce that lacks the signature Massaman richness. If you find the curry too spicy, add an extra tablespoon of palm sugar or a splash more coconut milk to mellow the heat. Don't skip par-boiling the potatoes; seafood cooks so quickly that raw potatoes would remain hard by the time the prawns are done. For an extra layer of flavor, toast your peanuts in a dry pan for 2 minutes before adding them to the curry. If the sauce is too thick, thin it out with a splash of seafood stock or water.
🍽️ Serving Suggestions
Serve alongside steaming bowls of Jasmine rice to soak up every drop of the golden sauce. Pair with a side of Thai Cucumber Relish (Achat) to provide a crisp, acidic contrast to the rich curry. A chilled glass of Off-dry Riesling or a crisp Singha beer complements the warm spices beautifully. Serve with warm Roti Prata or Naan bread for a delightful textural alternative to rice. Finish the meal with fresh mango slices or coconut sorbet for a refreshing palate cleanser.