Beef Massaman curry is believed to have been brought to Thailand by Persian sea merchants and judging from the spices used, it most likely was.
You can see the Indian and Persian influences in the choice of spices like cinnamon, cardamom and cloves which aren’t seen in many Thai curries.
I make my own massaman curry paste which really adds an authentic and delicious flavour to the curry. Massaman curry paste is now readily available at most supermarkets so you could just buy some but the end result won’t be as good.
Still go for it though. There are some good quality massaman curry pastes out there. I like this one.
You don’t want to rush this one! The meat is cooked when it’s cooked. So low and slow is the rule.
Love Thai food? Try some of these delicious recipes!
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