Food of the Day: Massaman Curry

Massaman Curry

Massaman curry is a celebrated dish in Thailand known for its complex, mild, and sweet flavor profile. Unlike many other Thai curries that rely on fresh herbs, this dish features a unique blend of roasted dried spices that reflect a long history of international trade. It is widely considered one of the most aromatic and comforting stews in Southeast Asian cuisine.

History

The origins of massaman curry are deeply rooted in the 17th-century cosmopolitan court of Ayutthaya, the former capital of Siam. According to food historian David Thompson, the dish was introduced to the region by Persian merchant Sheik Ahmad Qomi. The name itself is widely believed to be a corruption of the archaic term mussulman, which refers to a Muslim, highlighting the dish's historical connection to Islamic culinary traditions.

The curry gained significant cultural status in the late 18th century when it was immortalized in a romantic poem by Prince Itsarasunthon, who later became King Rama II. The poem praises the curry as a dish prepared by his beloved, Princess Bunrot, noting its fragrant blend of cumin and strong spices. Over the centuries, the recipe evolved as it spread across Thailand, incorporating local ingredients like tamarind and coconut milk while maintaining its signature base of roasted spices.

Massaman Curry

A rich, slow-cooked curry featuring tender meat, potatoes, and peanuts in a fragrant, mildly spiced coconut sauce.

Prep time: 20 min | Cook time: 50 min | Total time: 1 hr 10 min | Yield: 4 servings | Difficulty: Medium

Ingredients

• 500g chicken thighs, bone-in
• 400ml coconut milk
• 200g potatoes, peeled and cubed
• 1 large onion, sliced
• 50g roasted peanuts
• 3 tbsp massaman curry paste
• 2 tbsp tamarind paste
• 2 tbsp palm sugar
• 2 tbsp fish sauce
• 1 cinnamon stick
• 2 star anise
• 3 cardamom pods

Instructions

1. Heat a heavy-bottomed pot over medium heat and add 100ml of the coconut milk, stirring until it begins to bubble and the oil separates.
2. Add the massaman curry paste to the coconut cream and fry for 3 minutes until highly fragrant.
3. Add the chicken pieces to the pot, searing them in the paste until the exterior is opaque.
4. Pour in the remaining coconut milk, cinnamon, star anise, and cardamom, then bring the mixture to a gentle simmer.
5. Add the potatoes and onions, covering the pot to cook for 30 minutes or until the potatoes are fork-tender.
6. Stir in the tamarind paste, palm sugar, and fish sauce, adjusting the balance of sweet, sour, and salty to your preference.
7. Fold in the roasted peanuts just before serving to maintain their texture.

Notes

Massaman curry is traditionally served with a side of steamed jasmine rice and a refreshing cucumber relish known as ajad. While chicken is the most common protein, beef or lamb can be substituted, though they require a longer simmering time to reach the desired tenderness. Store any leftovers in an airtight container in the refrigerator for up to three days.