Southern Thai cuisine is renowned for its flavorful curries and rich, coconut-based soups. Among them, Massaman curry holds a special place, especially for visitors to Koh Samui. But do you know where this dish actually comes from?
Interestingly, "Massaman" is not a Thai word—it means "Muslim." This reflects the influence of Muslim culture in Thailand’s southern provinces, where nearly a quarter of the population follows Islam, a proportion significantly higher than in the rest of the country.
The first recorded mention of Massaman curry appeared in a Thai cookbook in the late 19th century, but its roots likely go back to the 17th century, influenced by Persian and Indian spices brought through ancient trade routes. Unlike most Thai curries, this one is distinguished by its warming spices like cardamom, cinnamon, and star anise, which give it a uniquely rich and fragrant profile.
Because it’s a Muslim-style curry, you won’t find it made with pork. Instead, it's traditionally prepared with chicken or beef. If you prefer, you can also cook it with lamb, but keep in mind that these meats require a much longer cooking time—about 2 hours on very low heat—to achieve the same tender, melt-in-the-mouth texture.
Now, let’s dive into the recipe! (serves 2)
Curry paste: 5 to 10 dried Cayenne peppers, seeds and stems removed 1 star anise 1 small cinnamon stick (about 10 cm long or 4 to 5 g) The seeds of 3 green cardamom pods 1 teaspoon coriander seeds 1 teaspoon cumin seeds ½ nutmeg 10 g lemongrass, chopped 15 g galangal, chopped 15 g garlic 15 g shallot 1 teaspoon shrimp paste
Dry roast the peppers until they become crunchy. Beware, dry chillies burn easily! Lightly dry toast the star anise, cinnamon, cardamom, coriander, cumin and nutmeg to release their aromas. Place all dry ingredients in a mortar and grind to a powder. Then add lemongrass and galangal and pound to a paste. Then add the garlic and shallots. Pound again until the paste is really homogeneous. You should no longer be able to distinguish one ingredient from another. At this point, add the shrimp paste and pound for another minute. In total, it takes about 15 minutes to obtain a smooth paste. Curry sauce: Curry paste prepared according to the above recipe 250 ml coconut cream
200 chicken tenderloin, sliced 250 ml chicken stock 1 bay leaf 1 small cinnamon stick 2 tablespoons fish sauce ½ tablespoon coconut sugar 1½ tablespoon tamarind juice 100 g potato, peeled and cut into slices about 1 cm thick 50 g onion, sliced 4 cherry tomatoes 1 tablespoon unsalted peanuts, dry roasted Bring half of the coconut cream to a boil in a pan, then stir in the curry paste until fully dissolved. Add the chicken and briefly stir to coat. Pour in the remaining coconut cream, stirring until the mixture is smooth and well combined.
Next, add the stock, cinnamon, and bay leaf, then bring to a gentle boil. Stir in the seasonings—fish sauce, coconut sugar, and tamarind juice—along with the potatoes and onions.
Reduce the heat to low, cover, and let simmer for 20 to 30 minutes, stirring occasionally. Taste and adjust the seasoning if needed.
Once done, remove from heat and transfer to a serving dish. Garnish with tomatoes and peanuts, then serve hot.
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