The Thai curry influenced by Indian and Persian cuisines and containing cinnamon and nutmeg is Massaman curry.
Massaman is a rich, mildly spicy curry whose paste combines Thai ingredients—such as chilies, lemongrass, galangal, shallots, garlic, and shrimp paste—with spices more strongly associated with South Asian, Persian, and Malay cooking. Cinnamon and nutmeg are joined by cardamom, cloves, cumin, star anise, bay leaves, and mace. Coconut milk gives the curry its characteristic richness.
The dish is commonly prepared with chicken, potatoes, onions, and peanuts, though beef, duck, goat, lamb, tofu, and other versions exist. Its Muslim cultural associations help explain why pork is uncommon in traditional preparations. The name is generally linked to a Persian term meaning “Muslim.”
Massaman is often connected with the cosmopolitan court of Ayutthaya in the 17th century, when Muslim traders and other foreign communities helped bring new ingredients into Siam. A late-18th-century Thai poem mentions the curry, and a recorded recipe appeared in 1889. Its layered spice profile makes it distinct from more herb-forward red and green curries.