The Massaman Kaeng is a Thai curry (kaeng).
A fusion dish that combines ingredients from three places: Persia, the Indian subcontinent, and the Malay Archipelago (noted in the use of cardamom, cinnamon, cloves, star anise, cumin, bay leaves, nutmeg, and mace) with ingredients more commonly used in Thai cuisine, typical in the preparation of the curry paste called nam phrik kaeng matsaman.
The name massaman is actually a corruption of the term mosalman (Persian: مسلمان), an archaic word derived from Persian, which means “Muslim”.
Due to its Muslim roots and thus Islamic dietary laws, Massaman Kaeng is most commonly made with chicken, but there are also variations with duck, beef, venison, lamb, goat, or, rarely, pork, combined with potatoes, onions, and peanuts.
Its richness comes from coconut milk, in which the curry paste is first fried, and cream used as a base, as in many other Thai curries, although this one is less spicy.
As with every Thai kaeng, the ingredients should be pounded in a mortar.
This is what was tasted during our stay at Villa Cha Cha in Ao Nammao, Krabi, in November 2024.
- Difficulty: Medium
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Boiling
- Cuisine: Thai
- Seasonality: All seasons
Ingredients
- 2 1/8 cups coconut milk
- 6 tablespoons massaman curry paste*
- 3 tablespoons palm sugar
- 2 tablespoons tamarind paste
- 1 tablespoon fish sauce
- 2.2 lbs chicken
- 10.6 oz potatoes (cut into pieces)
- 1/2 onion
- 1.41 oz peanuts
Steps
Pour ½ cup ( 125 ml ) of coconut milk into a large pot and bring to a boil over medium heat.
Add the curry paste and stir to combine well, then let the mixture thicken, stirring frequently.
Add the remaining coconut milk and stir to combine, scraping the bottom to ensure there is no curry paste residue.Then add palm sugar, 2 tablespoons (30 ml) tamarind paste, and 1 tablespoon (15 ml) fish sauce.
Stir to combine well, then taste the sauce and add more fish sauce if needed.
Add the chicken to the sauce and let it simmer, partially covered, for 35 minutes.
Add the potatoes, onions, and peanuts; if there is not enough liquid to keep the potatoes and onions just submerged, add more coconut milk or water
(using coconut milk will result in a richer curry).
Cook the potatoes over medium heat for 10-15 minutes until fully cooked.
Serve with jasmine rice.
This curry is exalted in the poem Kap He Chom Khrueang Khao Wan from the late 18th century, attributed to Prince Itsarasunthon of Siam (Thailand), the future king Rama II (1767-1824).
It is dedicated to a woman believed to be Princess Bunrot, the future Queen Sri Suriyendra, wife of King Rama II.
The second stanza of the poem reads:
Massaman, a curry made by my beloved,
is fragrant with cumin and strong spices.
Every man who has tasted the curry is destined to desire her.
FAQ (Questions and Answers)
*What are the ingredients of massaman curry paste?
Massaman curry paste is made by pounding cardamom, cinnamon, cloves, nutmeg, and cumin with coriander, galangal, chilies, garlic, lemongrass, and other herbs and spices. The recipe to make it instead of buying it ready-made is here.
