Massaman Curry: Thailand's Most Aromatic Curry

Massaman Curry: Thailand's Most Aromatic Curry

Massaman is a Thai curry with Muslim roots: richer, darker and milder than green or red curry. Potato, peanuts, beef and a bouquet of spices make it a genuine masterpiece.

History of the dish

Massaman reached Thailand through the southern provinces bordering Malaysia around the 17th century. The paste contains spices unusual in Thai cooking: cardamom, cinnamon and cloves — influence from Persian and Indian cuisine.

Key ingredients

Massaman paste, coconut milk, beef or lamb, potato, onion, peanuts, palm sugar, fish sauce, tamarind.

How to cook at home

Simmer on the lowest heat for at least 1.5 hours — the meat should fall apart. The curry tastes better the next day: the spices open up during resting.