Rich, mild Thai curry with fall-apart beef, potatoes and roasted peanuts in a fragrant coconut sauce.
Massaman curry is the gentle giant of Thai curries — a rich, warming, mildly spiced coconut curry with deep Persian and Malay influences that make it unlike any other Thai dish. The paste is built from roasted dry spices (cinnamon, cardamom, cloves, star anise) that are completely absent from other Thai curries, reflecting the dish's historical connection to Muslim merchants from Persia and India who traded in southern Thailand centuries ago. The result is a curry that is simultaneously Thai and Middle Eastern in character. The texture and depth come from slow cooking — beef shin or chuck is braised in coconut milk and massaman paste for 1–2 hours until completely tender and the sauce has reduced and caramelised slightly. Waxy potatoes absorb the curry sauce, whole shallots soften to sweetness, and roasted peanuts add crunch and nutty depth. Tamarind provides the characteristic sweet-sour balance that distinguishes massaman from other coconut curries. Massaman curry was famously voted the 'world's most delicious food' by CNN Travel in 2011, introducing it to a global audience. It remains the most internationally accessible of Thai curries due to its mild heat and comforting depth.
Serves 4
Skim thick coconut cream from the top of the can and heat in a large pot. Add massaman paste and fry for 3–4 minutes, stirring constantly, until fragrant and slightly darkened.
Frying the paste in coconut cream (rather than oil) is the authentic method and produces a deeper flavour.
Add beef, bay leaves, cinnamon and cardamom. Stir to coat in paste. Add remaining coconut milk and stock. Bring to a boil.
Reduce heat, cover and simmer very gently for 1.5–2 hours until beef is fork-tender.
Add potatoes, shallots and peanuts. Cook 20–25 minutes until potatoes are tender.
Add tamarind paste, fish sauce and sugar. Taste and adjust — it should be sweet, sour, salty and mildly spiced in balance.
Use good-quality massaman paste — Mae Ploy or Maesri brands are excellent.
Beef shin produces more gelatinous, flavourful results than chuck.
The curry thickens considerably as it cools — add coconut milk when reheating.
Chicken massaman: use bone-in chicken thighs and reduce cooking time to 40 minutes.
Vegetarian: use chickpeas and sweet potato instead of beef.
Improves dramatically overnight. Keeps 4 days in fridge. Freezes for 3 months.
Massaman curry's name likely derives from 'Mussalman' (Muslim), reflecting the Persian and Malay Muslim influence on southern Thai cuisine via trade routes. The dish appears in Thai royal court records from the 17th century. It is particularly associated with the southern Thai provinces near the Malaysian border, where Muslim communities have maintained the tradition. The complex spice blend distinguishes it from all other Thai curries.
No — massaman is the mildest of the common Thai curries. The heat comes from dried chillies in the paste, but these are present in far smaller quantities than in green or red curry. The dominant flavour notes are warm spices (cinnamon, cardamom, cloves), peanuts, and the sweet-sour balance of tamarind and palm sugar. It is an excellent choice for those who find other Thai curries too hot.
Per serving (400g) · 4 servings total
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