Richly spiced, smoky, salty, and slightly sweet—this curry has it all.
Massaman curry is an excellent example of the debt Thai cuisine has to foreign influence. It shows how well fresh Thai ingredients, like lemongrass, go together with the dry spices more commonly used in Middle Eastern and South-Asian cooking, like cardamom and cumin. The result is the definition of comfort food, a hearty dish of braised beef and potatoes that is deeply satisfying and compels you to return for bite after bite.
, an influential, Persian-born Siamese court official. One of the most notable members of that family was Lady Plean Passakornrawong, who wrote the enormously influential cookbookOld cookbooks like Lady Plean's are cultural treasures, and unlocking their knowledge is one of the primary motivations for my study of the Thai language; this recipe for massaman curry, like many, many others, is heavily influenced by Lady Plean's work.
The thickness of the sauce varies quite a bit, too. It can be almost gravy-like in some preparations, whereas others will have a sauce that's on the thinner side. Both pair well with jasmine rice or roti; the latter is often alongside massaman curries served by Thai-Muslim vendors. This curry is on the thicker side, but if you'd like a thinner curry, you can add more stock or coconut milk to the recipe.
The cooking process of massaman is much like other coconut-based Thai curries. I start by cooking the
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