Massaman is a Thai curry with roots in Persian and Indian cooking — it's richer, milder and more aromatic than a green or red curry, with warm spices like coriander, cumin and clove alongside lemongrass and galangal. The coconut cream and slow-cooked beef give it a depth that's closer to a hearty braise than a typical curry. Tommy's version adds tamarind for a gentle tang and baked potato in the filling, which soaks up the gravy as it cooks.









