Massaman curry is a rich, flavorful and mildly spicy Thai curry, a fusion dish combining foreign ingredients from Persia, the Indian subcontinent and the Malay Archipelago, such as cardamom, cinnamon, cloves, star anise, cumin, bay leaves, nutmeg and mace, with ingredients more commonly used in native Thai cuisine, such as chili peppers, coriander, lemongrass, galangal, white pepper, shrimp paste, shallots and garlic, combined into massaman curry paste. The dish is usually based on chicken, potatoes, onions and peanuts, with its richness coming from coconut milk and cream as with many Thai curries.
Facts
Origin Period, From (Year)Sourced to the subject's own accountMarks the start of the 17th century, the court-origin period Wikipedia names; not a single fixed founding year. Origin RegionSourced to the subject's own accountCentral Thailand (Ayutthaya royal court) 1 Origin Period, To (Year)Sourced to the subject's own accountThe year of the first written recipe for the dish, the latest concrete date Wikipedia gives; taken as the origin period's closing bound since no more precise end date for the originating period itself is given. Sources
1. Massaman Curry (Wikipedia)
WikipediaHistory section, first sentence
the dish originated in 17th century central Thailand at the cosmopolitan court of Ayutthaya, through the Persian merchant Sheik Ahmad Qomi, from whom the noble Thai Bunnag family descends.
History section, final paragraph
The first-ever recorded recipe for massaman curry by Lady Plean Phatsakorawong in 1889
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