One-Pan Seafood Massaman Curry
Skip the long simmer—get those deep, earthy spices and creamy coconut vibes in one heavy pot.
When you need a hug in a bowl after a long day, Massaman is your best friend. This version takes the complex, slow-simmered soul of the traditional Thai curry and streamlines it into a single-pan wonder that doesn't sacrifice flavor for speed. You get those signature notes of cardamom and cinnamon perfectly infused into a rich coconut base while the seafood stays tender and succulent. The secret is using a high-quality curry paste to do the heavy lifting for your spice profile. It smells like an exotic spice market and tastes like pure comfort, but since it's all in one pot, cleanup is barely a chore. Serve it over some quick rice or with a piece of toast if you’re feeling extra cozy.
Ingredients
- 1.5 lb mixed seafood (shrimp, scallops, and/or firm white fish)
- 3.5 cup full-fat coconut milk
- 4 tbsp Massaman curry paste
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tsp ground cardamom
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 unit onion, diced
- 2 unit garlic cloves, minced
- 1 tsp dried red chilies (optional)
- 0.5 cup chopped potatoes or sweet potatoes
Method
- 1 Heat a large heavy-bottomed pot or Dutch oven over medium heat and add the onion and garlic. Sauté for 3-4 minutes until fragrant.
- 2 Stir in the curry paste, ginger, cardamom, and cinnamon. Cook for 2 minutes, letting the spices toast and release their oils.
- 3 Pour in the coconut milk, fish sauce, and brown sugar. Bring to a gentle simmer.
- 4 Add the potatoes (or sweet potatoes) and simmer for 10-12 minutes until they are just tender but not falling apart.
- 5 Stir in the seafood and any extra veggies you might have on hand. Simmer for another 5-7 minutes until the seafood is cooked through.
- 6 Taste and adjust seasoning with an extra splash of fish sauce or a pinch more sugar before serving.
Variations
- Vegetarian Swap — Replace the seafood with cubed firm tofu or extra potatoes and swap fish sauce for a splash of soy sauce.
- Speedy Version — Skip the potatoes if you're in a major rush; they add bulk but aren't necessary for that classic flavor profile.
Notes
If your curry paste is very mild, add an extra pinch of ginger to give it some kick. For the best texture, use a thick coconut milk rather than the watered-down version.
Equipment that helps
- Heavy-bottomed pot — Distributes heat evenly to ensure the curry paste toasts without burning.
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