Massaman Curry

Rich, aromatic and gently spiced. Tender beef is cooked with coconut milk, potatoes and onion, while cinnamon, cardamom and traditional Thai spices give Massaman its distinctive warmth. Tamarind brings a subtle sourness, palm sugar adds sweetness and fish sauce gives the deep savoury note that balances everything, finished with roasted peanuts for richness and texture.
It’s warming rather than hot — mellow, fragrant and deeply satisfying, with layers of sweet, sour, savoury and spice that make Massaman one of Thailand’s most distinctive curries.

Spice Mild

SPICE

Mild

ALLERGENS Fish · Crustaceans · Peanuts

FROM PUI'S FAMILY KITCHEN · BAN TAKHRO, ISAAN

A century of family cooking, made for your menu.

For around 40 years, Pui has cooked the recipes she learned in Ban Takhro, carrying forward more than 70 years of her grandmother’s knowledge.

Discover Pui's storyClose Pui's story

Pui and her grandmother together in a traditional Thai kitchen

Where Pui learned บ้านตะคร้อ Ban Takhro Isaan · North-eastern Thailand “Village of the Takhro trees”

บ้านตะคร้อ · BAN TAKHRO

Before it was a product, it was dinner.

In Ban Takhro — บ้านตะคร้อ, the “Village of the Takhro trees” — Pui learned to cook beside her grandmother. Flavour was learned by sight, scent, taste and repetition, until the recipes became instinct.

Pui has now carried that knowledge in her own cooking for around 40 years. Her grandmother had already spent at least 70 years cooking before passing it on. Between them, more than a century of cooking sits behind these family recipes.

From Ban Takhro to your kitchen, Pui still cooks with the balance, depth and instinct she learned at her grandmother’s side — family Thai food, prepared for your menu.

Massaman Curry · Thai tradition Ayutthaya & Southern Thailand

Massaman has Thai-Muslim roots. Food historians debate whether its Thai form developed around the cosmopolitan Ayutthaya court or in the Muslim south.