Durian Massaman Curry: A Traditional Southern Thai Dish Worth Trying This Durian Season

When durian season arrives, most people think of eating the fruit fresh or turning it into desserts. But in Southern Thailand, unripe/semi-ripe durian has been used in savory cooking for generations — including the unique Durian Massaman Curry, which uses young durian in place of potatoes.

Ingredients

• 2 tbsp Namjai Massaman Curry Paste
• 500g chicken or beef
• 300g unripe durian, cut into bite-sized pieces
• 500ml coconut milk
• 2 tbsp palm sugar
• 2 tbsp tamarind paste

Method

1. Cook the Massaman curry paste with a small amount of coconut milk until fragrant.
2. Add the chicken or beef and stir until coated with the curry paste.
3. Pour in the remaining coconut milk and simmer until the meat begins to soften.
4. Add the unripe durian and continue cooking until tender.

💡 Cooking Tip: Choose semi-ripe Monthong or Chanee durian. The flesh stays firm during cooking, absorbs the curry beautifully, and develops a texture similar to potatoes with a naturally rich flavor.

5. Season with palm sugar, tamarind paste, and salt.
6. Simmer until the curry thickens and serve warm with steamed rice.

This dish is a great example of how local ingredients can be creatively incorporated into traditional recipes, offering a lesser-known side of Thai cuisine.