Massaman is not a native Thai word. It is generally thought to refer to the Muslims, with earlier writers from the mid-19th century calling the dish “Mussulman curry”; “Mussalman” being an archaic form of the word Muslim. The flavours of the massaman curry paste come from spices that are not frequently used in other Thai curries. Cardamom, cinnamon, cloves, star anise, cumin, bay leaves, nutmeg and mace would, in the 17th century, have been brought to Thailand from South Asia by foreigners, a trade originally dominated by Muslim traders from the Middle East, Indian subcontinent. Over time, however, a combination with local produce such as dried chili peppers, lemongrass, galangal, white pepper, shallots and garlic were added to make the massaman curry paste. This paste is first fried with coconut cream, and only then are meat and vegetables are added.
Also pairs with Duck, tofu, Mutton & Chicken
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