Massaman curry

Massaman curry (also spelled Matsaman or Mussaman) is a rich, relatively mild Thai curry that is an interpretation of a Persian dish.

Etymology

The name Massaman is thought to have derived from the word "Mussulman" which is another word for Muslim. This is likely due to the curry's roots in Persian and Indian cuisine, both of which have significant Muslim populations.

Ingredients

Massaman curry typically contains coconut milk, roasted peanuts, potatoes, bay leaves, cardamom pods, cinnamon, star anise, palm sugar, fish sauce, chili and tamarind sauce. Protein options include chicken, beef, duck, tofu, or vegetables.

Preparation

The preparation of Massaman curry starts with the creation of a paste made from spices and herbs. The paste is then fried in oil and combined with coconut milk to form a sauce. The protein and vegetables are added to the sauce and simmered until cooked through. The curry is typically served with rice.

History

Massaman curry is believed to have been introduced to Thailand by Persian merchants and was first recorded in a historical document during the Ayutthaya Kingdom (1351 to 1767 AD). The dish was traditionally made with cumin, coriander seed, and nutmeg, ingredients that are not commonly used in Thai curries.

Cultural Significance

Massaman curry is not only a popular dish in Thailand, but it has also gained international recognition. In 2011, it was rated as the number one most delicious food in the world by a poll conducted by CNN.

See Also

• Thai cuisine
• Curry
• Coconut milk
• Ayutthaya Kingdom

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  Kaeng matsaman kai
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  Matsaman nuea
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  Massaman Curry at restaurant Tamarin
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  View of Iudea (Ayutthaya), Capital of Siam ca. 1662