Massaman Curry

Massaman curry (Thai: แกงมัสมั่น, RTGS: kaeng matsaman, IPA: [kɛːŋ mát.sa.màn]) is a Thai curry dish that is Muslim in origin. According to one theory, it originated in central Thailand at the court of Ayutthaya in the 16th century CE through a Persian envoy and trader. According to another theory, it originated in southern Thailand and its contacts with Arab traders. Due to its Muslim roots and therefore Islamic dietary laws, this curry is most commonly made with beef, but can also be made with duck, tofu, chicken, or, for non-Muslims, with pork (as pork is a forbidden food for Muslims, this variety is not eaten by observant Thai Muslims).

The flavoring for Massaman curry is called Massaman curry paste (nam phrik kaeng matsaman). The dish usually contains coconut milk, roasted peanuts or cashews, potatoes, bay leaves, cardamom pods, cinnamon, star anise, palm sugar, fish sauce, chili and tamarind sauce. Traders brought spices such as turmeric, cinnamon, star anise, cumin, cloves and nutmeg from Indonesia to the south coast of Thailand. The dish is served with rice and sometimes with pickled ginger or "achat" (Thai: อาจาด, [aːtɕàːt]), an accompaniment made with cucumber and chili peppers macerated in vinegar and sugar.