Type | Curry |
---|---|
Place of origin | Thailand |
Main ingredients | Meat (beef, duck, or chicken) or tofu, coconut milk, onion, peanuts or cashews, potatoes, bay leaves, cardamom pods, cinnamon, star anise, palm sugar, fish sauce, chili and tamarind juice |
Similar dishes | Saraman curry[1] |
Massaman curry (Thai: แกงมัสมั่น, RTGS: kaeng matsaman, pronounced [kɛ̄ːŋ mát.sā.màn] ) is a rich, flavourful, and mildly spicy Thai curry.[2] It is a fusion dish, combining ingredients from three sources: Persia, the Indian Subcontinent, and the Malay Archipelago (e.g., cardamom, cinnamon, cloves, star anise, cumin, bay leaves, nutmeg, and mace) with ingredients more commonly used in native Thai cuisine (e.g., chili peppers, coriander, lemongrass, galangal, white pepper, shrimp paste, shallots, and garlic) to make massaman curry paste. The substance of the dish is usually based on chicken or other meat, potatoes, onions, and peanuts. The richness comes from the coconut milk and cream used as a base, as for many Thai curries.
In 2011, CNNGo ranked massaman curry as the number one most delicious food in an article titled "World's 50 most delicious foods".[3] However, by a readers’ survey, it ranked number ten.[4] It remained at number one in the official, updated 2018 version.[5]
The similarity between Cambodia's Saraman curry and Thailand's Massaman curry (also written as Mussaman curry) lies in the base curry paste with just a few ingredients setting the Saraman curry apart.