This dish is the ultimate exotic feast from South Asia, combining fantastic spices and umami flavors into one wildly savory dish. We don’t find these flavor combinations in any other cuisine. When the spices of Malaysia and Persia were combined with the local Thai flavors like cilantro, lemongrass, garlic, galangal, wild onions or shallots, fish sauce, peanuts, tamarind, spicy peppers and coconut cream, a feast was created out of the fusion of culture, commerce and conquest… and the wild tastes that were created make this curry one of the most beloved in the world. Polls of culinary experts have rated Massaman Curry as the best dish in all the world. But within traditional Thai cuisine itself, it exists only in the south… and even at that, the unique combination of spices that are used in Massaman curry are not generally used in other Thai dishes.
For a long time, we have been passionate lovers of the fusion cuisine that spreads out from the South of India, across the Malaysian Islands, and is greatly influenced by nearby Thailand and Vietnam. Combining the coconut cream, saffron and warm aromatic spices of Southern India, the lemongrass, Kaffir lime leaves, tomatoes and vermicelli of Malaysia and Thailand, to the pork sausage and umami fish sauce of Vietnam, this amazing feast is one to cherish for your own wild savory kitchen.
This fabulous umami feast explodes with flavor because of the wildly contrasting tastes… the rich deep dark pink meat of the duck breast match perfectly with the spicy red curry, and the bright sweet taste of the pineapple and the tomatoes contrast wonderfully with the richness of the coconut cream and the umami fish sauce. It’s also addictive, like the best meals from Thailand, with the amazing fresh flavors of the lemongrass, Kiffir lime leaves, Thai basil, mint and cilantro.