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.
Three in town · one shipped · four elsewhere in British Columbia · four not yet within reach.
- In town
- 3 · bay leaves, cardamom pods, salt and Tellicherry black pepper
- Shipped to you
- 1 · palm sugar
- Elsewhere in British Columbia
- 4 · coconut milk, tamarind paste, vegetable oil, cilantro
- Not yet within reach
- 4 · massaman curry paste, yellow potatoes, cinnamon stick, — whole
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
Within reach counts in town, delivered, shipped and the nearest city. A staple counts once it has a local seller. Charted from each shop's own pages; not yet vouched by a cook who shops here.
The larder of Salt Spring Island →Each tap is counted, so the stockist sees the demand Provenance sends them.
The Method
Sensory Tests
Cross-Cuisine Parallels
What to Pour
Each tap is counted, so the stockist sees the demand Provenance sends them.
The whole pairingOrigin & 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.