Matsaman

Matsaman, also spelled massaman, is a rich and relatively mild Thai curry. It is believed to have originated in the 17th century, possibly brought to Thailand by Persian traders. The name "matsaman" is thought to be derived from a Malay word meaning "three," possibly referring to the original use of three key spices.

The defining characteristic of matsaman curry is its complex flavor profile, which balances sweet, savory, and slightly spicy notes. It is typically made with coconut milk, a paste containing dried chilies, shallots, garlic, galangal, lemongrass, and spices such as cinnamon, cloves, cardamom, and nutmeg. Common additions include potatoes, onions, peanuts, and a protein, most often chicken, beef, or lamb. Unlike many other Thai curries, matsaman is not usually served with fresh herbs like basil or cilantro.

The sweetness in matsaman often comes from palm sugar, and the salty element from fish sauce. Tamarind paste is also frequently used to provide a subtle sourness, adding another layer of complexity. The texture of the curry is generally thick and creamy due to the coconut milk and the slow cooking process, which allows the flavors to meld together.

Matsaman is a popular dish both within Thailand and internationally. It is often served with steamed jasmine rice, which complements its rich flavors. Its milder spice level compared to other Thai curries makes it accessible to a wider range of palates.