Dish · thai
Massaman Curry
A mild curry of beef, potato, and peanuts in a coconut milk sauce built from a paste that includes cinnamon, cardamom, and other spices unusual in most Thai curries.
Where it comes from
The name points to Muslim trade influence on the paste's warm spices, distinguishing it from the chili-forward curries elsewhere in Thai cooking, though its exact origin is debated.
What cooks argue about
Cooks argue over the beef: a long braise until it falls apart, or shorter cooking that keeps the meat firmer, and how much tamarind to add for sourness against the dish's sweetness.
Nobody has published a massaman curry recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.