Recipes with Massaman Curry
Massaman is the mildest and warmest of our curries. Cinnamon, galangal and mild chillies make it the comfort food among Thai curries — closer to a braise than to 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 Creme Fraiche
Fried Eggs on Crispy Rice and Corn Waffles
Creamy Udon Noodles with Crispy Panko
What makes massaman curry
Massaman is historically influenced by Persian and Indian spices, which makes it the least typical of the four Thai curries: cinnamon, cardamom and clove meet galangal and mild chillies. It is the only curry in the range you can serve to people who do not like heat at all. More on that in the Thai Curry Guide.
How to prepare the sauce
Empty the sachet into a pan, fill with water up to the mark (200 ml), stir and cook for three minutes over high heat.