Episode 2: Gang Massaman

The Regal Allure of Gang Massaman:
A Curry Fit for a King

The history of Thai cuisine is a tapestry of diverse cultural influences woven together over centuries. Among the most revered dishes in this vibrant culinary tradition is Gang Massaman, a curry that tells the tale of Thailand's openness to the world.

Originating from Persian influences and later embraced by Thai royalty, Massaman Curry is a testament to the kingdom's rich heritage and willingness to integrate and refine the flavours of foreign lands. The origins of Massaman can be traced back to the 17th century when Persian traders and travellers introduced their aromatic curries to the Siamese court of King Narai the Great.

From 1350 to 1767, Massaman curry began taking on distinctly Thai characteristics during the Ayutthaya period. King Narai, known for his openness to foreign cultures, welcomed the Persian dish and tasked his royal chefs with adapting it to local ingredients and palates. The result was a curry that seamlessly blended the warm spices of the Middle East with the creamy richness of coconut milk and the bright, herbaceous flavours of Thai cuisine.

Over the centuries, Massaman curry has remained a beloved dish among the Thai royal family, with each generation of monarchs refining and perfecting the recipe. It is said that the recipe used by the chefs at Baan Gliwang can be traced back to the kitchens of King Chulalongkorn, who reigned from 1868 to 1910 and is revered as one of the most influential Thai kings.

"Gang Massaman," says Gai, her eyes gleaming with pride, "is a curry fit for a king. It's a culinary masterpiece that combines the bold spices of the East with the creamy richness of our local ingredients."

Gai begins the process by meticulously selecting the spices that will form the foundation of this complex dish. Cinnamon, cloves, cardamom, and star anise are carefully measured and placed in a cast-iron pan. She sets the herbs and spices ablaze with deft movements, filling the air with a mesmerising aroma that transports us to distant lands and ancient trading routes.

"The roasting," Gai explains, "is a crucial step in unlocking the full potential of these ingredients. It's not just about bringing out their flavours; it's about creating a harmonious symphony that will resonate in the final curry."

As the spices dance in the flames, Gai prepares the other components of the curry paste. Peanuts, lemongrass, galangal, and shallots are added to the mortar, and the rhythmic pounding begins. Each ingredient is treated with the utmost care, crushed and ground until the aromas are released in a captivating crescendo.

While the curry paste takes shape, Gai turns her attention to the star of the show – the ribs. Unlike the quick-cooking cuts used in Gang Keow Wan, Massaman demands a more patient approach. These ribs have been slow-braised in coconut milk for over 24 hours, transforming the tough, sinewy meat into a buttery, fall-off-the-bone delight.

“At our Hua Hin Thai restaurant, our Massaman is not a dish to be rushed," Gai says, her voice soft and reverent. "It's a labour of love, a testament to the depth and complexity that can be achieved in Thai cuisine."

Once the curry paste is ready, Gai gently simmers it in the rich coconut milk, allowing the flavours to meld and the spices to infuse the liquid. The kitchen is enveloped in a sumptuous aroma of royal banquets and ancient culinary traditions.

As the curry reaches its peak, Gai carefully adds the slow-braised ribs, ensuring each morsel is coated in the velvety sauce. The final touch is a sprinkle of chopped parsley and sliced red chilli pepper to complement the creamy, fragrant curry.

"Compared to our Green Curry," Gai muses, "Massaman is like a wise elder. It's slower, deeper, with layers of flavour that unfold gradually, revealing its true essence with each bite."

Indeed, as we savour the Gang Massaman, we're struck by the depth and complexity of its flavours. The warmth of the cinnamon and cloves, the creaminess of the coconut milk, and the richness of the slow-braised ribs come together in a harmonious symphony that lingers on the palate, a testament to the culinary mastery that has been passed down through generations.

In this meal, we experience more than just the flavours of Thailand – we sense the depth of its history, the fusion of its diverse cultural influences, and the respect for traditional recipes that have shaped its cuisine. Gang Massaman isn't simply a type of curry; it's a majestic masterpiece crafted with tradition, perseverance, and a steadfast dedication to quality.