Thailand's mildest curry reflects centuries of southern Muslim-Indian-Persian trade: coconut milk, potato, peanuts and dried Kashmiri chillies. Voted world's most delicious food by CNN in 2011.
About Massaman Curry
Thailand's most spice-traded curry — a rich, mild, Indian-influenced preparation of beef or chicken in a coconut milk broth with potatoes, onion and roasted peanuts; the paste of dried Kashmiri chillies, star anise, cinnamon, cardamom and cumin reflects centuries of Muslim southern Thai cooking; voted CNN's most delicious food in the world in 2011.
Thailand's mildest and most Indian-influenced curry: beef or chicken in a rich coconut milk broth with potato, onion, roasted peanuts and a paste of dried Kashmiri chillies, star anise, cinnamon, cardamom and cumin. The spice profile reflects centuries of Muslim southern Thai cooking influenced by Indian and Persian traders.
“The spice profile reflects centuries of Muslim southern Thai cooking influenced by Indian and Persian traders.”
Massaman is deliberately mild — the heat comes from black pepper in the paste rather than fresh chilli. The richness comes from coconut cream and the roasted peanut.
What to Expect
The massaman arrives in a deep bowl, the broth rich and slightly sweet, the potato tender, the peanuts floating. The beef is falling-tender from the long braise. The spice is warm rather than sharp.
Why Try It
Massaman curry tells you about the Silk Road's reach — cardamom, star anise and cinnamon in a Thai curry are evidence of trade routes going back 700 years.
Insider Tips
- Order it with beef (massaman nuea) — the long braise suits beef better than chicken.
- The roasted peanuts should retain their texture — soft peanuts indicate they were added too early.
- Eat in southern Thailand for the most authentic version.
