massaman curry with shrimp

as much as i love cooking, there are times that i just want dinner to come together quickly. and curries are the perfect solution for those moments. store-bought curry sauces are great to have on hand!

massaman curry with shrimp // kitsch+camera

photo cred: platejoy



  • 4 oz shrimp, peeled and deveined (fresh or frozen) (6 oz)
  • ½ tablespoon coconut oil
  • 1 small sweet potato
  • 1 1-inch piece fresh ginger
  • 2 cups fresh spinach
  • 1 cup massaman curry sauce
  • 2 cups instant brown rice
  • peanuts


  1. wash sweet potato and prick skin with a fork several times. place on a damp paper towel and microwave on high 5 to 8 minutes, or until soft.
  2. meanwhile, roughly chop onion. grate ginger. add to a skillet over medium-high heat with coconut oil. add shrimp and cook 2 to 3 minutes, until opaque. transfer to a plate.
  3. add curry sauce to the pan over medium-low. stir in spinach. cover and let simmer 3 minutes. dice cooked sweet potato and add to sauce as it simmers.
  4. prepare rice according to package instructions.
  5. remove curry from heat and stir in shrimp. serve over rice, garnished with peanuts.

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