Massaman Shrimp

Massaman Shrimp

I found Massaman curry paste at Hong Kong Supermarket. It is a mild curry perfect for a family dinner. Massaman shrimp is one of our family favorites. With the outside temperature up and down these days, this dish comes in handy on those cooler nights. It is on the table in less than 30 minutes.

Massaman Shrimp

2 T vegetable oil

¾ c red onion, cut into 2” strips

1 c sliced mushrooms

1/3 c Massaman curry paste

2 c chicken stock, low-sodium

1 (13.5 oz) can of unsweetened coconut milk

2 t curry powder

½ t cumin

2 lg. carrots, peeled & sliced into 1” widths

1 lg. russet potato, peeled & cut into 2” chunks

24 extra large shrimp, peeled & deveined

3 T lime juice

1 T brown sugar

3 T fish sauce

¾ T Sriracha sauce or to taste

Freshly ground black pepper

4 T cilantro, chopped

Hot cooked rice

In a large sauté pan, heat the oil over medium high heat. Cook the onions and mushrooms until golden about 5 minutes. Remove onions and mushrooms and set aside. Add the curry paste and simmer until fragrant about 3 minutes. Add the chicken stock and stir until the curry paste is completely dissolved. Add the coconut milk, curry powder and cumin. Stir until fully incorporated and the sauce has come to a boil. Add the carrots and potato then reduce heat to a simmer. Cook until the carrots and potatoes are soft about 15 minutes. Add the mushrooms and onions back into the sauce. Stir in the shrimp and cook for about 2-3 minutes. Turn off the heat and add the lime juice, brown sugar, fish sauce, Sriracha to taste and the black pepper. Spoon the curry over hot cooked rice and garnish with the chopped cilantro.