Ever Heard Of Massaman Curry? The Subtly Spiced Thai Dish With Indian Roots
Wondering what makes Massaman so different from its red, green, and yellow cousins? The answer lies in the spice cabinet and in Thailand's layered history.
Also Read: 5 Different Thai Curry Recipes You Can Try At Home For One-Pot Rice Meals
Massaman Curry: An Interesting Blend Of Traditions
The word 'Massaman' is believed to be a transformation of 'Musalman', an archaic Persian term for 'Muslim'. Culinary historians trace the dish to the 17th-century Ayutthaya Kingdom, when Persian merchants, Indian Muslim traders, and Malay envoys brought new spices and cooking techniques into Thailand's royal court.
According to Thai food expert David Thompson, the earliest known written recipe for Massaman curry appears in a poem by King Rama II of Thailand, celebrating its flavours. The dish is thought to have evolved under the influence of Persian diplomat Sheikh Ahmad Qomi, who became a prominent figure at the Ayutthaya court in the late 1600s.
Anthropologist and food historian Su-Mei Yu also highlights the crucial role of Indian culinary influence, particularly the introduction of dry spices like cumin, cardamom, and cinnamon - ingredients rarely used in traditional Thai cooking prior to that era.
Also Read: Red or Green Thai Curry? All You Have To Know About The Two Before Ordering
Photo Credit: Pexels (Representative Image)
What Makes Massaman Curry So Unique?
Massaman is the kind of curry that is cozy, complex, and full of character. Its signature flavour comes from an unexpected, but beautifully balanced, blend of Thai and South Asian influences.
1. Warm, earthy aromatics:
The dish includes spices like cinnamon, star anise, and clove, which are more common in Mughal or Middle Eastern stews than Thai cuisine.
2. Creamy coconut milk:
It softens the boldness and adds a luxurious texture.
3. Toasted peanuts and potatoes:
These ingredients feel more Persian than Southeast Asian, but blend seamlessly into the dish.
4. Gentle heat:
The mild spice level makes it approachable for those who shy away from chili-heavy Thai curries.
What Goes Into Making A Massaman Curry?
Here is a look at what builds the depth and richness of this dish:
Protein: Slow-cooked meat like beef or chicken, tender and full of flavour
Potatoes and peanuts: A nod to Persian-style stews
Massaman curry paste: A fusion of Thai ingredients (lemongrass, galangal) and Indian-Middle Eastern spices
Coconut milk: Rich and mellow, it brings everything together
Tamarind and palm sugar: For a gentle tang and subtle sweetness
Click here for the detailed step-by-step recipe of Massaman curry (Thai-Muslim Curry).
Also Read: Indian Cooking Tips: Make Curry Powder With Different Spices For All Indian Curries (Recipe Inside)
Photo Credit: Pexels (Representative Image)
Final Thoughts:
Massaman curry may not shout like its chili-packed cousins, but that is exactly why it stands out. It is a dish shaped by centuries of trade routes, cultural mingling, and kitchen creativity. So go ahead, serve it with jasmine rice or warm roti, and enjoy a meal that is both familiar and refreshingly unexpected.
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About Somdatta Saha Explorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day.
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Massaman Curry
Thai Curry With Indian Spices
Thai-Muslim Curry
Massaman Curry History
Indian Influence On Thai Food
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