Curry Massaman au Bœuf
Photo : danhusseyphoto / Pixabay
Curry doux et épicé du sud de la Thaïlande : bœuf braisé au lait de coco, cannelle et cardamome, avec pommes de terre, échalotes et cacahuètes.
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Start cooking the beef
Put the beef in a heavy pot with one can of coconut milk and the water. Bring to a gentle bubble. Cover and cook on low heat for about 1½ hours, until the beef starts to get tender.
Fry the curry paste
Spoon the thick cream from the top of the second can into a wok. Boil it, stirring, until the oil comes out of it. Add the massaman curry paste and fry, stirring, for about 5 minutes until it smells strong and gets darker.
Combine
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Add potatoes and shallots
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Balance
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Serve
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Start cooking the beef
Put the beef in a heavy pot with one can of coconut milk and the water. Bring to a gentle bubble. Cover and cook on low heat for about 1½ hours, until the beef starts to get tender.
Fry the curry paste
Spoon the thick cream from the top of the second can into a wok. Boil it, stirring, until the oil comes out of it. Add the massaman curry paste and fry, stirring, for about 5 minutes until it smells strong and gets darker.
Combine
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Add potatoes and shallots
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Balance
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Serve
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The Story Behind the Dish
Massaman curry reflects centuries of trade at the court of Ayutthaya, where Persian and Muslim merchants brought dried spices like cinnamon, cardamom, cloves and nutmeg — rare in Thai cooking. The name is thought to come from an old word for "Muslim".
The result is a Thai curry with distinctly Middle Eastern and Indian warmth, typically made with beef or chicken rather than pork.
⭐ Why It's Famous
Mild and rich rather than fiery, it's often the first Thai curry people fall in love with.
💡 Fun Fact
Massaman appears in a famous 18th-century Thai poem attributed to Prince Itsarasunthon, praising the curry's fragrance.
Ayutthaya and southern Thailand
14.35°N, 100.57°E
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