Massaman Curry

Massaman curry is a delicious dish that is a fusion between Thai and Persian cuisines. It is known for its interesting combination of spices, tender meat, potatoes, and coconut milk. This Thai curry is the only curry in Thailand that uses cardamom, cloves, nutmeg, and cinnamon. Massaman curry originated in the 16th century from the Ayutthaya Kingdom, which was a bustling city with merchants from Persia, India, and China. They traded in spices and shared tales of their various cooking techniques.

Traditionally, Massaman curry is made with beef; however, chicken and lamb can also be used as alternatives to meat. It is worth noting that this curry did not immediately emerge as a fusion of exotic spices from Persian and Thai ingredients. This combination came about over time. In the 17th century, European traders described Massaman curry as having a rare and unique flavour unlike anything they had ever tasted.

If you study Persian Cuisine, you may recognize that the flavours of Massaman curry are very similar to the flavour of Fesenjoon, a dish made using ground walnuts, pomegranate syrup, and poultry. King Rama II of Thailand was particularly fond of Massaman curry and offered it as a dish at Royal banquets.

Ingredients

Massaman curry paste, Onions, Potatoes, Bay leaves, Cardamom stick, Cinnamon stick, Brown sugar, Red chilies, Coconut milk, Fish sauce, Kefir Lime leave, Thai basil.

Massaman curry paste is made with various spices such as cumin, coriander, cardamom, cinnamon, and nutmeg. The use of caramelized onions and soft potatoes adds substance to the beefy massaman curry.

Bay leaves and cardamom sticks provide a subtle earthiness, whilst cinnamon sticks add a warm and sweet note that balances the richness of the coconut milk. The brown sugar adds to the sweetness and works harmoniously with the savoury aspects of the dish.

Red chilies provide a mild heat, making the curry slightly spicy. Fish sauce provides an umami flavour, whereas lime juice adds that citrus factor.

Instructions

Peel the potatoes, rinse them in running water, and cut them into one-inch cubes. Chop the onion and set the ingredients aside. The roasted peanut accentuates the nutty aroma and adds extra texture to this recipe, which further enhances the dish’s depth.

If the peanuts are fresh and unroasted, simply add them to a pan, set the temperature to the lowest, and begin roasting while stirring every ten to fifteen seconds. Roasting peanuts will take about three to five minutes.

Rinse the beef cubes in running water and cut them into smaller cubes, approximately half an inch in size. Cutting the beef cubes into smaller sizes makes the meat tender, and also, the bite-sized beef makes it easier to eat.

Begin by cooking the beef cubes first. Preheat a pot on medium-low heat and add the cooking oil. Also, add the beef cubes and continue to toss to sear them for 2 minutes, or until they start to become golden brown.

Remove the beef cubes from the pot and set them aside. Then add the onion and continue to stir until the onions are tender, about 3 minutes. When the onion is done, add the massaman curry paste to the same pot. If there is no visible oil, add more at this point. Then, stir everything for 1 to 2 minutes to fry the paste. The paste will fry very quickly, and the fragrance will begin to rise.

Add the coconut milk as soon as the onion and paste are done frying. Also, add the cinnamon stick, cardamom pods, bay leaves, and potatoes, and stir to mix everything for one minute.

Add the beef cubes back into the pot. Also, add the seasonings, such as fish sauce, brown sugar, and fresh lime juice. Pour in one cup of water, and continue to add one cup every ten minutes while simmering for over fifty minutes on medium-low heat with the lid closed. Generously sprinkle the roasted peanuts all over the curry, add fresh Thai basil, and serve with fluffy jasmine rice.

What to serve Massaman Curry with?

Massaman curry is rich, aromatic, flavourful, and slightly sweet, which makes it pair well with steamed jasmine rice, fresh bread, cucumber salad, rice noodles, pickled vegetables, fresh herbs like Thai basil, or fried onions.

How to Store and Reheat Massaman Curry?

Cool down the massaman curry to room temperature before storing it in the fridge. Transfer the curry into an airtight container or leave it in the pot with the lid closed, which can be stored in the fridge for up to four days. Freezing the massaman curry is possible, it will last for three months in the freezer. Reheating the curry is straightforward; simply reheat the pot on the stove over medium-low heat until it starts to boil, or transfer a portion to a bowl and microwave it for 1.5 minutes on the highest power.