MASSAMAN is a Thai-style curry dish that is known for its rich flavour that is only mildly spicy. It is a fusion dish that combines the ingredients of Thailand, India and the Middle East. Its name massaman is derived from the Persian word “mosalman” meaning Muslim, and the dish was mentioned in 1840 in The Magazine of Domestic Economy as mussulman curry.
The spice palette of massaman includes many ingredients that are not frequently used in Thai curries such as cardamom, cinnamon, cloves, cumin and nutmeg. However, it also incorporates lemongrass, galangal, shallots and garlic which are commonly used in Thailand. And being a Thai curry, the quintessential fish sauce, tamarind paste and coconut milk are evident.
Because of its Muslim roots, this curry is commonly made with beef or chicken, and occasionally mutton, venison or duck. The first time I tried this dish was when I was at a Thai restaurant in Austin, Texas in the US, more than 30 years ago. I always had an affinity for duck and the pairing of its gamey meat with the curry spices was so good that I ordered extra bowls of rice to go with the gravy.
My friends who dined with me remarked that the cost of the extra rice could’ve gotten us another dish, but to be fair the size of each bowl at this restaurant only fitted two tablespoons of rice. Massaman curry is a Thai dish that is known for its rich flavour. For this recipe, I opted for the convenience of buying half a roast duck from the store instead of roasting my.