Recipes with Massaman Curry
Massaman is the mildest and warmest of our curries. Cinnamon, galangal and mild chilies make it the soul food among Thai curries – closer to a braise than a hot sauce. It goes with everything sweet and starchy: corn, sweet potato, noodles, rice.
Corn Ribs with Kooray Spiced Butter
Sweet Potato Gratin with Lime Crème Fraîche
Fried Eggs on Crispy Rice-Corn Waffles
Creamy Udon Noodles with Crispy Panko
What makes Massaman curry special
Massaman is historically influenced by Persian-Indian spices and is therefore the most atypical of the four Thai curries: cinnamon, cardamom and clove meet galangal and mild chilies. It's the only curry in the range that you can also serve to people who don't like heat. More in the Thai Curry Guide.
How to prepare the sauce
Put the contents of the sachet in a pot, add water up to the mark (200 ml), stir and cook for three minutes over high heat.