Massaman Curry is a Thai curry dish that is known for its rich and aromatic flavor. It is a unique fusion of Thai, Indian and Malay influences, making it a very special and beloved dish in Thai cuisine.

It is believed to have its roots in the cuisine of the Pattani region of southern Thailand. It is believed that Massaman curry was influenced by Persian or Indian cuisine, which is reflected in the presence of ingredients such as turmeric, cumin and cinnamon. The name “Massaman” could derive from the Malay word “masam”, meaning “acid”, or from the Persian term “moushaman”, meaning “medical” or “healing”. This suggests that Massaman curry might have originally been some kind of medicinal or healing dish.

This tasty dish is typically served with steamed rice, which helps balance the rich, spicy flavor of the curry. It can be enjoyed as a main course in a Thai meal, or as part of a larger feast with other dishes. Tender meat, soft potatoes, and creamy sauce make Massaman Curry a popular choice for those who enjoy complex, comforting flavors.

Massaman Curry is served on a large plate or in a casserole on a communal table, along with individual bowls of steamed rice. It is often presented with optional garnishes such as chopped peanuts, fresh cilantro leaves, or lime wedges so diners can customize their dish to their preferences. Diners are encouraged to mix the curry with the rice for a full experience of flavors and textures.

Massaman Curry

Here is a basic recipe to prepare Massaman Curry at home

Please note that this recipe is a simplified version, as traditional preparation may vary by region and cook.


  • 500g meat (chicken, beef or pork), cut into pieces
  • 2-3 potatoes, peeled and cut into cubes
  • 1 large onion, thinly sliced
  • 400ml coconut milk
  • 2-3 tablespoons Massaman curry paste (available in Asian stores or you can make it homemade)
  • 2 tablespoons vegetable oil
  • 1 tablespoon palm sugar or brown sugar
  • 2 tablespoons fish sauce
  • 1 cup chicken broth or water
  • Salt to taste
  • Optional: roasted peanuts, cilantro leaves and lime wedges to serve

  1. Heat the oil in a large pot over medium heat. Add the Massaman curry paste and cook for a few minutes until it starts to release its aroma.
  2. Add the onion and cook until soft and translucent.
  3. Add the meat and cook until golden brown on all sides.
  4. Add the potatoes and stir to coat with the curry paste.
  5. Pour the coconut milk and chicken broth (or water) into the pot. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the potatoes are tender and the meat is cooked.
  6. Add palm sugar and fish sauce. Taste and adjust seasoning as needed with salt.
  7. Once the meat and potatoes are cooked, remove the pot from the heat and serve the Massaman Curry hot.
  8. Optionally, garnish with roasted peanuts, fresh cilantro leaves and lime wedges before serving.

Serve the Massaman Curry hot with steamed rice and enjoy this delicious and comforting Thai food. Enjoy!


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