A royal curry on the spice road

Did you know that Massaman curry was once a dish reserved only for Thai royalty? Named “the world’s best dish” by CNN Travel, this recipe has stood the test of time to become a staple of Thai cuisine. Its origins trace back to the 17th century, when it was influenced by the spices and techniques of Indian and Persian traders. Unlike traditional Thai curries, which are often spicy and herb-driven, Massaman stands out with its warm and gentle spices like cinnamon, cardamom, and cumin—flavours that bring surprising balance.

🔸 A royal curry, carefully reinterpreted
To ensure an aromatic profile faithful to Thai tradition, we selected the Mae Ploy Massaman curry paste, renowned for its rich flavour and balanced spiciness. Made from toasted spices, it enhances the aroma while preserving the dish’s complex flavour identity. Combined with coconut milk, it creates a creamy, enveloping sauce that binds the ingredients while maintaining their subtle nuances, achieving a masterful harmony of taste.

🔸 The secret of lemongrass: freshness and balance
One of the keys to this dish is using lemongrass purée, a technical alternative to fresh lemongrass, which is often difficult to work with due to its fibrous texture. In this form, it dissolves evenly into the dish, ensuring a smooth distribution of aroma without altering texture. Its subtle, fresh, lemony fragrance balances the roundness of the coconut milk and the warmth of the spices, bringing a bright touch essential to the dish’s harmony.

Neither entirely Indian nor entirely Thai: a Massaman curry at the crossroads of flavours, where borders melt like sauce on a plate. 🇹🇭🍛