Gaeng Massaman Neua

1. 1

   Prepare the lemongrass

   Tips:

   • • Only use the bottom white/pale yellow portion of lemongrass for the paste
   • • Don't discard the outer layers - they add flavor to the braise
2. 2

   Braise the beef

   Tips:

   • • Don't rush this step - the beef needs to be truly tender
   • • Keep the heat low to prevent the meat from becoming tough
   • • The braising liquid adds incredible depth to the final curry
3. 3

   Char the aromatics

   Tips:

   • • Charring adds a smoky depth that's essential to authentic massaman
   • • Watch the chilies carefully - they burn quickly
   • • Don't worry if the aromatics get quite dark
4. 4

   Toast the spices

   Tips:

   • • Toasting awakens the essential oils in the spices
   • • Transfer immediately once fragrant - they continue cooking in the hot pan
5. 5

   Make the curry paste

   Tips:

   • • Scrape down the sides of the processor as needed
   • • The paste should be smooth but not watery
   • • Store-bought massaman paste (Aroy-D or Maeploy brands) can substitute
6. 6

   Bloom the curry paste

   Tips:

   • • This step is crucial for developing deep flavor
   • • The paste should sizzle and pop
   • • Don't skip this - raw curry paste tastes bitter
7. 7

   Add coconut milk and aromatics

   Tips:

   • • Stir well to incorporate the paste with the coconut milk
   • • The sauce will be quite thin at this stage
8. 8

   Season the curry

   Tips:

   • • This creates the signature sweet-sour-salty balance
   • • Taste and adjust - you can add more later
9. 9

   Cook the potatoes

   Tips:

   • • Don't overcook or the potatoes will fall apart
   • • Yellow sweet potatoes work well too for a different texture
10. 10

    Add the beef and finish

    Tips:

    • • Don't overcook the beef now - it's already tender
    • • If the sauce is too thick, add a splash of water or broth
11. 11

    Final seasoning and serve

    Tips:

    • • Massaman should be milder and sweeter than other Thai curries
    • • The peanuts are essential - don't skip them
    • • The curry tastes even better the next day

• •Make ahead: You can braise the beef up to 3 days in advance and store it with its braising liquid in the refrigerator. Make the curry sauce when ready to serve.
• •Complete make-ahead: The entire curry can be made in advance and tastes even better after resting overnight as flavors develop and deepen.
• •Curry paste: Homemade paste provides the best flavor, but quality store-bought massaman paste (Aroy-D or Maeploy brands) is an excellent time-saver.
• •Meat choice: Beef chuck is ideal for its marbling and texture, but beef short ribs, brisket, or stewing beef also work well. Never use lean cuts.
• •Slow cooker adaptation: After browning the curry paste, transfer everything to a slow cooker and cook on low for 6-8 hours.
• •Spice level: This curry is traditionally mild. For more heat, increase dried chilies in the paste or add fresh chilies as garnish.
• •Sweetness: Palm sugar is traditional and provides deeper caramel notes, but white or light brown sugar works fine.
• •Potato alternatives: Yellow sweet potatoes are more traditional than white potatoes and hold their shape better during cooking.
• •Peanut preparation: Raw peanuts should be toasted before adding. Use unsalted, roasted peanuts for convenience.
• •Coconut milk: Always use full-fat coconut milk - light versions won't provide the rich, creamy texture needed.
• •Freezing: The curry freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
• •Serving temperature: Massaman is traditionally served warm, not piping hot, which allows the complex flavors to shine through.

• •
  khao-hom-mali
• •
  khao-niao
• •
  roti
• •
  ajad
• •
  yam-som-o
• •
  som-tam-thai
• •
  peek-gai-tod

Massaman curry (แกงมัสมั่น) is a remarkable example of culinary fusion, originating in 17th century central Thailand during the cosmopolitan Ayutthaya period. The dish was born from the cultural exchange between Persian Shiite Muslims and Thai court elites during the reign of King Narai (1656-1688). The name 'massaman' derives from 'mosalman' (Persian: مسلمان), an archaic term meaning 'Muslim,' reflecting its Persian-Muslim heritage. The curry was reportedly created by Sheikh Ahmad Qomi, a Persian merchant who settled in Ayutthaya and whose descendants became the noble Thai Bunnag family. Persian cooks in the royal court adapted their traditional braising techniques and aromatic spices to local Thai ingredients, creating this unique dish that combines warming spices from Persia and the Malay Archipelago (cardamom, cinnamon, cloves, star anise, cumin, nutmeg) with traditional Thai aromatics (lemongrass, galangal, chilies, shrimp paste). The southern region of Thailand, with its strong historical ties to northern Malaysia and significant Muslim population, became the heartland of massaman curry. The dish reflects the religious and cultural tolerance of the period and demonstrates how trade routes facilitated culinary innovation. In 2011 and again in 2017, CNN crowned massaman curry as the 'World's Best Food,' dubbing it 'the king of curries and perhaps the king of all foods,' cementing its status as Thailand's most internationally acclaimed dish.

Several elements distinguish authentic Thai massaman curry from adaptations: First, the slow braising of meat is essential - this Persian cooking technique is integral to the dish and creates the characteristic fork-tender texture. Second, the curry paste must include both charred aromatics (shallots, garlic, galangal, dried chilies) and toasted warm spices (cardamom, cinnamon, cloves, cumin, coriander, nutmeg), reflecting its Persian-Malay-Thai fusion heritage. Third, the flavor profile should emphasize sweetness and sourness over heat - massaman is the mildest of Thai curries with a spice level of 1-2 out of 5. Fourth, roasted peanuts are not optional garnish but an essential ingredient that provides texture and nutty richness. Fifth, tamarind paste provides the signature sour note that balances the sweet palm sugar and rich coconut milk. Sixth, because of its Muslim origins, authentic massaman curry in Thailand is never made with pork, traditionally featuring beef, chicken, lamb, or goat. The use of whole spices like cinnamon sticks and star anise added during cooking is also characteristic. Finally, authentic massaman has a looser, more soup-like consistency than other Thai curries, with the sauce coating but not clinging heavily to the meat and potatoes. The long cooking time allows flavors to develop depth and complexity that cannot be rushed. Store-bought curry paste is acceptable in Thailand when made by reputable brands like Aroy-D or Maeploy, as paste-making is time-consuming. The dish should be served warm rather than hot, allowing the intricate spice blend to be fully appreciated.