Cooking in
Oregon
Thai · Southern Thailand
Massaman Curry
Massaman curry is Thailand's richest, mildest curry — deeply influenced by Muslim traders from the Middle East and India who brought warming spices to the southern Thai coast. Whole spices (cardamom, cinnamon, star anise, cloves) join the standard Thai aromatics in the paste. Slow-cooked beef, waxy potatoes, and peanuts make this the most substantial of the Thai curries, closer to an Indian korma in character than a Thai kaeng.
‹Swipe for the next dish›
I
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
600 g
beef chuck
cut 2 cm cubes
Your own market
400 ml
coconut milk
full-fat
Origin · Sri Lankan coconut (Coconut Research Institute of Sri Lanka), Sri LankaNot yet stocked in Oregon
50 ml
massaman curry paste
store-bought or house-made
Not yet stocked in Oregon
100 g
yellow potatoes
cut 3 cm chunks
Origin · FranceNot yet stocked in Oregon
75 g
roasted unsalted peanuts
Your own market
2 tablespoons
tamarind paste
Not yet stocked in Oregon
2 tablespoons
fish sauce
nam pla
Your own market
15 ml
palm sugar
Origin · IndonesiaNot yet stocked in Oregon
3
bay leaves
Not yet stocked in Oregon
6
cardamom pods
bruised
Your own market
1
cinnamon stick
5 cm length
Not yet stocked in Oregon
4 cloves
— whole
Not yet stocked in Oregon
2 tablespoons
vegetable oil
Not yet stocked in Oregon
Salt and Tellicherry black pepper
to taste
Your own market
Cilantro
for garnish
Not yet stocked in Oregon
II
The Method
1
Heat oil in heavy-bottomed pot over medium-high heat; add massaman paste and toast 2 minutes, stirring constantly, until fragrant.
2
Add beef cubes; sear on all sides without stirring, 5 minutes total, until browned.
3
Pour in coconut milk; add bay leaves, cardamom, cinnamon, and cloves; bring to simmer.
From the canon — Fresh coconut milk — extracted from freshly grated coconut flesh rather than purchased in a can — and the technique of 'cracking' it: heating the thick, fat-… Coconut Milk: Cracking, Frying, Reducing →
4
Reduce heat to low; cover and braise 25 minutes until beef is fork-tender.
5
Add potatoes; simmer uncovered 10 minutes until potatoes begin to soften.
6
Stir in peanuts, tamarind paste, fish sauce, and palm sugar; simmer 5 minutes to marry flavors.
From the canon — Fish sauce — nam pla — is the universal salt of the Thai kitchen. Fish Sauce (Nam Pla): Selection and Use →
7
Season with salt and pepper; remove whole spices if desired.
8
Transfer to serving bowl; garnish with cilantro; serve with steamed jasmine rice.
From the canon — Thai jasmine rice — khao hom mali (fragrant jasmine rice) — cooked by the absorption method: precisely measured rice washed to remove surface starch, combine… Jasmine Rice (Khao Hom Mali): The Absorption Method →
III
Sensory Tests
◇Where it lives or dies. The moment where Massaman lives or dies is the same-day versus next-day decision. Massaman improves dramatically when reheated the following day — the spices deepen, the coconut milk becomes more integrated, and the beef absorbs more of the sauce. If time allows, make Massaman the day before.
IV
Cross-Cuisine Parallels
Indian korma (mild, spiced, coconut cream-based
the direct ancestor from the Persian-Mughal tradition)
Malay rendang (long-cooked dry coconut beef
the Malay parallel)
Moroccan beef tagine with warming spices
(similar warming-spice profile in a North African context).
V
What to Pour
The pairing
1897 Amber Ale
Stanley Park Brewing · Metro Vancouver
Cut — the bead (a fine, persistent bead) scrubs the salt and savour between bites; the palate arrives clean at every pass.
Not yet stocked in Oregon
Beer
From Oregon
Cristom Mt. Jefferson Cuvée Pinot Noir
Cristom Vineyards — Van Duzer Corridor · Van Duzer Corridor
Cut — the acidity (bright acidity) scrubs the salt and savour between bites; the palate arrives clean at every pass.
Not yet stocked in Oregon
Wine
Without alcohol
Leitz Eins Zwei Zero Riesling
Weingut Leitz · Rheingau
Cut — the acidity ('citrus') scrubs the salt and savour between bites; the palate arrives clean at every pass.
Not yet stocked in Oregon
Non-alcoholic
VI
Origin & Lineage
Southern Thailand, with strong Muslim Malay and Persian-Indian influence. The name is thought to derive from Mussulman (Muslim) or from the Persian word musaman. The dish reflects the spice trade routes that brought cardamom, cinnamon, and star anise through the Strait of Malacca to the Thai peninsula.
The working kitchen