Thai Massaman Curry | The Spice Tailor
Thai Massaman Curry
  • 3simple
  • 10mins
A wonderfully complex and deeply aromatic curry with a flavourful blend of classically Indian spices and Thai aromatics. Perfect with sliced beef or delicious with tofu, vegetables, chicken, duck, lamb and seafood.

Contains a whole spice and aromatics sachet, a curry paste pouch and a coconut milk pouch.

  • Serves 2-3
  • No Nasties
  • Vegetarian
  • Medium

A Massaman curry attests to its Indian heritage as the word ‘Massaman’ means Muslim. This curry definitely incorporates more complex spicing than most Thai curries and has more depth of flavour than some of the more aromatic curries.

We’ve used dried red chilli for heat, cloves for pungent sweetness and green cardamom and cinnamon for sweet warmth. The deeply flavourful blend of Indian-inspired spices - balanced by Thai aromatics and coconut milk - create a perfectly rounded dish that is loved all over the world.

Whilst a Massaman is traditionally cooked with beef and potatoes, it is delicate enough to use with chicken, vegetables, tofu and seafood and is one of the more versatile curries.

Anjum’s Top Tips

Fry the spices and aromatics in 1 tsp of oil (taking care not to overheat the oil)

Add your fresh ingredients and stir fry for 2-3 minutes

Stir in the paste, coconut sauce and 2 tbsp. of water and simmer for 3-4 minutes until the meat or veg is cooked to your liking

Add chilli from the spices pouch for extra heat. Sometimes the coconut sauce separates, do not let this worry you

OUR PERFECT Thai Massaman Curry

Vegetarian Thai Massaman Curry

Whilst Massaman is traditionally made with beef, potatoes and onions - it’s such a flavourful and versatile sauce, we love to liven it up vegetables.

Heat 1 tsp. oil in a non-stick pan. Add the aromatics and extra red chilli from the sachet and cook for 10 seconds.

Add one handful of diced red peppers and stir fry for 2 minutes. Add a large handful of tofu puffs (halved), or normal firm tofu along with the Massaman curry paste and fry for 1-2 minutes. Add in the coconut milk, a handful of broccoli florets and courgette slices and 3-4 Kaffir lime leaves, torn into half.

Simmer until the vegetables are cooked to your liking, another 4-5 minutes. Serve hot with plain rice.

For added freshness and aroma, add some kaffir lime leaves with the coconut milk.

For a little contrast, squeeze in a little lime or lemon juice before serving.

Delicious with chicken, tofu, prawns, beef, vegetables and so much more.


Water, Non EU Coconut Milk Powder (19%), Soy Sauce (SOYA, WHEAT, Water), Ground and Whole Spices, Garlic, Shallots, Lemongrass, Rice Flour, Galangal Root, Red Chilli, Palm Sugar, Salt, Kaffir Lime, Yeast Extract, Whole MILK Powder.


PER 100g
ENERGY 731kJ/176kcal
FAT 14.0g
of which saturates 13.0g
of which sugars 2.8g
FIBRE <0.5g
SALT 0.85g
The spice mix
  • Cassia for sweet warmth
  • Cloves for pungent sweetness
  • Whole red chilli for clean heat
  • Green Cardamom for freshness
I just tried your Thai Massaman curry. It’s love at first taste. I was certainly not disappointed. The flavours reminded me of waking up to a glorious early morning summer’s day, warming and full of promise and balance. It has to be a hit with those that care about what they are eating!
- Stefan from Australia
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