The richest, most complex Thai curry — Persian-influenced, slow-cooked with potatoes and peanuts.
Unlike green or red curry, Massaman uses whole spices (cardamom, cinnamon, cloves) and requires long cooking — the result is deep, sweet, and almost stew-like.
Brought to Thailand by Muslim merchants from Persia and India centuries ago — the name likely derives from 'Mussulman' (Muslim); traditionally made with beef or lamb.
Rich, fragrant, mildly sweet, mildly spicy — the most accessible Thai curry for those wary of heat; thick coconut milk base.
Less common than green/red curry at street stalls; better at sit-down Thai restaurants; 80–200 THB; excellent reheated the next day.
