Massaman Curry

Allergens at a glance

• UsuallyPeanutsWhole roasted peanuts are cooked in the curry.
• UsuallyCrustaceansShrimp paste (kapi) in the curry paste; a few jarred pastes leave it out.
• UsuallyFishFish sauce seasons the curry.
• SometimesTree nutsSome restaurants use cashews alongside or instead of peanuts.

Usually in the standard recipe. Often in many versions. Sometimes in some kitchens, or a cross-contact risk.

Diets

• Not vegetarian as standard: shrimp paste and fish sauce, even with tofu.
• Peanuts are part of the dish, not a garnish, so they can't be picked out.
• Halal versions are common at Thai Muslim restaurants; elsewhere ask, as chicken and beef aren't automatically halal.

Recipes change from kitchen to kitchen. If you have an allergy, confirm every ingredient with the restaurant before you order.

What is massaman curry?

Massaman curry is a mellow, slightly sweet Thai curry of coconut milk and dry spices, braised with beef or chicken, potatoes and peanuts. It has roots in the Muslim communities of central and southern Thailand, and its spice list (cardamom, cinnamon, cloves, nutmeg, cumin) reflects old Persian and Indian trade. The name is usually explained as an old word for Muslim.

What's in it

• Curry paste: dried red chillies, shallot, garlic, lemongrass, galangal, roasted dry spices and shrimp paste
• Coconut milk and coconut cream
• Beef, chicken or sometimes lamb or duck, cooked until tender
• Potatoes, onion and whole roasted peanuts
• Tamarind, palm sugar and fish sauce to balance sour, sweet and salty

It's one of the least spicy Thai curries, which is why it's often recommended to visitors. It's eaten with rice, and some places serve it with roti, which is wheat.

Allergens and diets

Peanuts are a core ingredient, not a topping. They simmer in the sauce, so asking for them to be left off usually isn't possible once the pot is made. Some restaurants use cashews as well or instead, so tree nuts are worth asking about too.

Traditional massaman paste contains shrimp paste, and so do most commercial pastes. A few jarred brands leave it out, but you can't tell from the plate, so ask the kitchen and, if it's a jar, ask to see the label. Fish sauce is added at the end for seasoning.

There's no dairy in the traditional recipe; the richness is coconut. Coconut isn't one of the regulated allergens, but if you react to it, this dish is full of it. The curry itself has no wheat, though the roti served with it does. Vegetarian massaman needs a shrimp-free paste and no fish sauce, which few kitchens make to order.

On the menu

English spellings vary widely: massaman, matsaman, musaman and mussaman are all the same dish. In Thailand you'll often find it ladled from a pre-cooked pot at curry-and-rice shops (ข้าวแกง, khao kaeng), so nothing can be changed to order.

Last checked 1 November 2026. Spotted something wrong? Email support@inventum.com.au.