Banana Leaf Wrapped Tamales with Shrimp and Coconut Curry

Delicious and aromatic tamales filled with a flavorful shrimp and coconut curry, steamed in banana leaves for a unique and tropical twist.

Prep Time

45 minutes

Total Time

1 hour 45 minutes

Calories

425 kcal

Difficulty

Medium

Equipment

3 items

Cost

£3.04/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Indian•Thai

Main Ingredient:

Seafood

Ingredients

Servings

8piecesBanana Leaves(Fresh or frozen, thawed)

£8.00

2cupsMasa Harina(For tamales)

£3.50

1.5cupsVegetable Broth(Warm)

£0.60

0.5cupLard or Vegetable Shortening(Softened)

£0.75

1teaspoonBaking Powder

£0.05

1teaspoonSalt

£0.01

1poundShrimp(Peeled and deveined)

£8.00

1canCoconut Milk(Full-fat)

£1.50

0.5Yellow Onion(Diced)

£0.25

0.5Red Bell Pepper(Diced)

£0.40

2clovesGarlic(Minced)

£0.10

1tablespoonGinger(Grated)

£0.20

2tablespoonsRed Curry Paste(Or to taste)

£0.30

1tablespoonLime Juice(Freshly squeezed)

£0.15

0.3cupCilantro(Chopped, for garnish)

£0.40

1teaspoonBrown Sugar(Optional)

£0.02

1teaspoonFish Sauce(Optional)

£0.10

Total Cost

£24.33

£3.04 per serving

Instructions

1.
**Prepare the Banana Leaves:** If using fresh banana leaves, soften them by passing them over an open flame or briefly blanching them in hot water until pliable. Pat dry. If using frozen, thaw completely and pat dry. Cut into approximately 8-inch squares.
2.
**Make the Masa Dough:** In a large bowl, combine the masa harina, baking powder, and salt. Add the softened lard or vegetable shortening and mix with your fingers or a pastry blender until the mixture resembles coarse crumbs. Gradually add the warm vegetable broth, mixing until a soft, slightly wet dough forms. The dough should be light and airy. If it's too dry, add more broth, a tablespoon at a time. Beat the masa with a stand mixer or by hand for 5-10 minutes until light and fluffy. This incorporates air and improves texture.
3.
**Prepare the Shrimp Curry Filling:** In a large skillet or wok, heat a tablespoon of oil over medium heat. Add the diced onion and bell pepper and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant. Stir in the red curry paste and cook for 1 minute, allowing the flavors to bloom.
4.
Add the shrimp to the skillet and cook until pink and opaque, about 3-5 minutes. Pour in the coconut milk and bring to a simmer. Reduce heat and let simmer for 5-10 minutes to allow the flavors to meld.
5.
Stir in the lime juice, and add optional brown sugar and fish sauce to taste. Remove from heat and set aside to cool slightly.
6.
**Assemble the Tamales:** Place a banana leaf square on a flat surface. Spread about 1/4 cup of masa dough evenly over the banana leaf, leaving a 1-inch border on all sides. Spoon about 2-3 tablespoons of the shrimp curry filling onto the center of the masa.
7.
Fold the banana leaf in half, enclosing the filling. Fold the ends of the banana leaf underneath to create a sealed package. Secure with kitchen twine if desired. Repeat with the remaining banana leaves, masa dough, and shrimp curry filling.
8.
**Steam the Tamales:** Fill a large pot with about 1 inch of water. Place a steamer basket inside the pot, ensuring that the water level is below the basket. Arrange the tamales upright in the steamer basket. Bring the water to a boil, then reduce heat to medium-low. Cover the pot tightly and steam for 60 minutes, or until the masa is firm and cooked through. Check the water level periodically and add more if needed.
9.
**Serve:** Carefully remove the tamales from the steamer basket. Let them rest for a few minutes before unwrapping. Garnish with fresh cilantro and serve hot.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (225g)

425 kcal / 1778 kJ

Carbs

35g

13% of RDA

Fat

24g

34% of RDA

Protein

22g

44% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

7 g

8% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

14 g

70% of RDA

Chef's Tips

To test the tamales for doneness, remove one tamale and open it. The masa should pull away easily from the banana leaf. If it's still sticky, continue steaming for another 15-20 minutes.

You can make the shrimp curry filling ahead of time and store it in the refrigerator for up to 2 days. Reheat before assembling the tamales.

For a spicier filling, add a pinch of red pepper flakes to the curry.

Cooking Equipment

Large pot with steamer basket

Mixing bowls

Large spoon

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe