Clean the shrimp, remove veins, and keep the tails intact or removed, as preferred. Mix coconut milk, yellow curry powder, and rosdee flavor seasoning in a large bowl, then add shrimp. Allow the shrimp to marinate for 20 minutes. During this time, also submerge your skewers in water to avoid charring during grilling.

Mix the roasted peanuts in a food processor or blender until finely ground. Prepare the shallots and garlic in the same way.

Heat oil in a pan over medium-low heat. Once the oil is heated, sauté the shallots and garlic until they’re golden and fragrant.

Add the massaman curry paste into the pan, stirring for approximately one minute to release its fragrance.

Pour in the coconut milk, followed by palm sugar, tamarind paste, rosdee seasoning powder, and salt. Stir the mixture continuously, allowing it to simmer for around 2 minutes, or until the palm sugar has completely dissolved into the sauce.

Stir the ground peanuts into the sauce and then remove the pan from the heat. Your peanut sauce is now complete.

Thread the marinated shrimp onto the pre-soaked skewers.

Cook the shrimp skewers on a grilling pan or over a charcoal flame, turning them occasionally, until they are thoroughly cooked with a slight char on the outside. Serve immediately with your peanut sauce. Enjoy!