page_title: Massaman curry
section_title: History
hierarchical_section_title: Massaman curry / History
caption_attribution_description: Nederlands: Gezicht op Judea (Ayutthaya), de oude hoofdstad van Siam (Thailand). Ommuurde complex met tempels en ruïnes, gezien in vogelvlucht.; Toegeschreven aan Johannes Vinckboons (1617–1670), olieverf op doek, ca. 1662–1663
context_page_description: Massaman curry is a rich, relatively mild Thai curry. Cardamom, cinnamon, cloves, star anise, cumin, bay leaves, nutmeg and mace are combined with more local flavors such as dried chili peppers, coriander, lemongrass, galangal, white pepper, shrimp paste, shallots and garlic to make massaman curry paste.
  In 2011, CNNGo ranked massaman curry as the number one most delicious food in an article titled World's 50 most delicious foods. In the survey later that year, subtitled "Readers' picks", it was ranked number ten. It remained at number one in the updated 2018 version.
context_section_description: Massaman or matsaman is not a native Thai word; it is generally thought to refer to the Muslims, with earlier writers from the mid-19th century calling the dish "Mussulman curry"; Mussulman being an archaic form of Muslim.
  According to Thai journalist and scholar Santi Sawetwimon, as well as Thai food expert David Thompson, the dish originated in 17th century central Thailand at the cosmopolitan court of Ayutthaya, through the Persian merchant Sheik Ahmad Qomi, from whom the noble Thai Bunnag family descends. Other theories contend that massaman is a southern Thai dish influenced by Malay and Indian cuisine, or that its name is derived from the Malay word masam, which means 'sour'.
  The curry is extolled in the poem Kap He Chom Khrueang Khao Wan from the end of the 18th century, attributed to Prince Itsarasunthon of Siam (now Thailand), the later King Rama II (1767-1824). It is dedicated to a lady who is thought to be Princess Bunrot, the later Queen Sri Suriyendra, wife of King Rama II. The second stanza of the poem reads:
  The first-ever recorded recipe for massaman curry by Lady Plean Passakornrawong in 1889: "Chicken Massaman curry with bitter orange juice", with Massaman spelled Matsaman (หมัดสมั่น).
caption: Ayutthaya, mid-17th century
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