Massaman Curry

Cooking Lesson – Massaman Curry (มัสมั่น)

Massaman Curry is a relatively mild, but rich Thai curry which is actually a Thai interpretation of a Persian dish. You can find is as well on many menus written as Matsaman, Mussulman or even Muslim Curry since it is believed that the name refers to the Muslims.
Where the dish really originates from is disputed. Some think it is coming from Central Thailand, namely the court of Ayutthaya. Others believe that it is a Southern Thai dish, influenced by Malay and Indian cuisine.
The most common variety of Massaman Curry is Massaman Curry Chicken with other varieties being beef, duck, mutton and goat. Porc is not very often used, since it is “haram”, meaning forbidden, for muslims.
The Massaman Curry paste is quite different to the other common curry pastes in the Thai cuisine. This is due to the use of rather non typical spices in the paste like Cardamom, cloves, cinnamon, cumin, star anise, bay leaves, nutmeg and mace. These ingredients came from the Malay Archipelago and South Asia, a trade route dominated at the time by Muslim traders from the middle east. These ingredients were then combined with local produce spices which are used in the other Thai curry pastes like dried chili peppers, lemongrass, coriander seeds, shrimp paste, galangal, white pepper, shallots and garlic.
If you are a curry fan check out our other curry recipes like Phanaeng Curry, Green Curry and Yellow Curry. If you did the cooking class with Joy you should be able to prepare them after the recipe shown.

Print Recipe
Massaman Curry
  1. Heat up the oil in a suitable pan or wok
  2. Add onions and potatoes and fry them until the onions are soft
    potatoes and onions
  3. Add the curry paste and mix it all up
  4. Add the chicken cubes and keep stirring
    Added Curry paste and chicken
  5. Add the coconut milk
    Add the coconut milk
  6. Add salt and some water until everything is covered.
    Add water and salt
  7. Bring to boil and simmer it until the potatoes are cooked - if necessary add more water and coconut milk
    Cook until potatoes are soft

Yellow Curry แกงเหลือง

Yellow Curry Chicken

Yellow Curry

The following recipe is not the Yellow Curry แกงกะหรี่ (gaeng kari) commonly found under the label Yellow Curry in Thai restaurants in the west, but แกงเหลือง (kaeng lueang), literally translated “Yellow Curry”. This Thai dish is also known as gaeng som and belongs to the Southern Thai Cuisine. It is lighter in color than the gaeng kari and more sharp and spicy in taste.
Like most other curries in Thai cuisine it can be prepared with different main ingredients. The recipe below is the vegetarian variety with Tofu. In our cooking courses you can choose which main ingredient to go with the Curry.

Print Recipe
Yellow Curry Tofu
Cuisine Southern Thai, Thai
Cuisine Southern Thai, Thai
  1. Chop tofu, potatoes and onions the way you learned it when cooking with Joy.
  2. Pour coconut milk and water in a pot.
  3. Add paste and potatoes.
  4. Boil until potatoes are almost cooked.
  5. Add fried onions and tofu, salt and sugar.
  6. Keep stirring, if too thick add more water.
  7. Done when potatoes are cooked.