This Massaman Curry Will Make You Fall In Love With Thai Cooking
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- Опубліковано 3 кві 2024
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Beef Massaman Curry Recipe
For the beef:
2 1/2- 3 lbs short ribs or chuck roast cut into large cubes
Bones from the short ribs
6 cups water or beef broth
1/2 15 oz can of coconut milk
1 tbsp fish sauce
1 tbsp Massaman curry paste
1 lemon grass smashed
1 thumb-size piece of galangal or ginger
5 cloves of smashed garlic
For the Curry:
1/4 cup avocado or peanut oil (any Neutral oil will work)
6 tbsp Massaman curry paste (homemade or store-bought)
2 15 oz cans of coconut milk
2-3 tbsp fish sauce
2 tsp tamarind paste
1 tbsp white sugar
4 medium sweet potatoes cut into 1-inch squares
1 stick of cinnamon
1-star anise
Beef from above along with 2 cups of the liquid
For the Garnish:
Salted peanuts roughly chopped
Red chili finely sliced
Fried shallots
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Jesus loves you and may God bless you
My farts are better than ThatDudeCanCook’s farts 💨
Please make some spicy curry recipe, 😢which is very spicy that will bring out sweat and a running nose
Let the kitchen be your playground! HAPPY COOKING!
My farts are better than ThatDudeCanCook’s farts 💨
Thanks to you, Chef Jean-Pierre and a few others, I’ve discovered my passion. Thanks, dude.
Can you use ramen noodles and the flavor packet instead of the curry, meat and vegetables??
Just remember, "I'm bald"
😂
That's a lot to remember. 😂
Hi Bald, it's nice to meet you. I'm Dad.
😂😂
I’m bald o/
Joshua Wiseman was always my lead cooking channel. It’s now you my guy, my kids and I love your videos.
When I’m cooking and they sit at the bar they ALWAYS go: NOW LETS GO!! (Slam)
Yup. Weissman sucks ass now.
problem with wiseman is he's become way more arrogant nowadays
you need to find yourself a grave@SteveSherman-ij5gm
@SteveSherman-ij5gm No we don't need more arrogant cooks happen to cook things 99% of viewers could never replicate. You need more arrogant cooks and I can see why, but speak for yourself.
@@magamisic5924It happens with all the UA-cam cooks. Start off making good videos with good recipes. Then run out of content and start making videos like "I Cooked A5 Wagyu for 19 Days in Campbells Soup".
One tip that I like for thai curry is to let the coconut milk sit until the cream separates and fry the thick cream for about a minute with the curry paste before adding broth/rest of the milk
Tip of the hat to you my friend, i do this every time, it's a subtle change but it really makes a difference
I do the same, such an underrated step.
yes! learned that years ago from Pailin Chongchitnant's channel and yes worth the extra step 🔥
I'm Thai and this looks legit! Love your use of shallot oil. Not many places take the time to go through the flavor building steps that this curry needs. Even in Thailand, most street stalls do a fast watered down version not worthy of the international hype this dish garnered. But when you do it right, and there are different ways that different cooks go about it (which is part of the fun), the results can be amazing.
The big tip I'd add: *salt & then dry your shallots before frying them.*
The salt brings out an inescapable amount of water, & drying them helps cook them more evenly & with *way* less bubbling of the oil. Most importantly, they're just straight up more crispy (trust me). 💯
New favorite youtube cooking show. Speaking as a professional cook/chef for over 16 years, same professional know how as Weissman but with out the flexing.
sonny has a lot more experience than josh
I like both of them, but this channel is less pretentious.
@@Lunatix246 Weissman's not pretentious. He's just cartoony and obnoxious with the editing.
@nyanuwu4209 my guy, Joshua is the definition of pretentious. He hates on everything that isn't an expensive meal or home-cooked with expensive ingredients.
@@MrAlwaysRighteverything he makes is also "the best he's ever had". Gets annoying after a while.
Man, I usually never comment on UA-cam videos but I have to. Such an A+ cooking channel. The recipes are always fire and love the humor bits, really makes your videos stand out so much from the others. Glad I found your channel a while ago and will continue to watch every video! Keep up the great work
Ik ben het helemaal met je eens!
"Fire"?
“Get the hell outta here.🙂 “
“Okay-”
LMAO?? 😭😭
4:34
If I decide to make this dish, will you come over and measure the water on my rice with your nail?
No but I will cut off my finger and send it so you can do it yourself
My farts are better than ThatDudeCanCook’s farts 💨
@@thatdudecancook😂
@@thatdudecancook You could do a giveaway. 10 lucky viewers gets a water measuring finger.
We add pineapple chunks and peanuts during cooking. Cashew nuts can be use as topping. Add little red curry paste for to make it spicy seem to taste better. I'll try your way for comparison later, thanks
My Thai mom watched this and said she’d love you long time
A rice cooker is a convenience thing - the trick is to figure out the right ratio of rice to water for the type of rice you are making. For instance, most Rice cookers say 1:1 rice to water, but if you're making long grain basmati, you may need 1.5 or 1.75 cups of water to 1 cup of rice, depending on rice quality, age, dryness, etc... On the stovetop, though, 1.5:1 for short grain and 2:1 for long grain works just about every time, and you have more options on making your rice than "just the basics."
Brazilian Style Rice for four servings (2 cups of medium grain rice):
1/2 white/yellow onion diced small
3 cloves garlic, diced fine
3-5 tsp salt, to taste
Cooking Oil
Rinse the rice, set it to drain. In rice pot, add 2-3 tbsp oil. Heat. When it shimmers, add onions. Stir continuously - looking to sweat/go transparent, but not to get any color. When onions are almost done, add garlic, sauté for a few more minutes. Add the garlic, stirring the rice, onions and garlic until the rice is coated with the flavored oil. Add water at your desired ratio; for medium grain rice I go 1.75 cups of water for 1 cup of rice. Stir it up. TASTE THE WATER - it should be as salty as you want your rice. Bring to a boil, then turn down to a simmer, cover, and let it cook for 17 minutes. Turn it off, let it sit for 10-15 min, then fluff and serve. Perfect every time... :)
My farts are better than ThatDudeCanCook’s farts 💨
You know your rice. That's nice.
@SteveSherman-ij5gm :) Maybe the first few times, if they're learning on their own and didn't learn from their parents growing up. I'm from the US, and rice wasn't a common thing for me, but my wife is Brazilian and Brazilians eat a LOT of rice. I don't know anyone who grew up in Brazil (or any other rice-eating country) that doesn't know how to make a good pot of rice, but your experience may vary... :)
Thank you for all of your content -- you have 100% changed the way I approach food prep and recipes. Cheers!
You the man - finished two of the chicken recipes from the cook book = Shoyu and Garlic Basil - yum yum good. Get the book folks ❤️👍🇨🇦
I love cooking this every now and then and you have just encouraged me to try it this way, I swear your videos always come right on time.
Always love your videos, and we love Thai food so this is officially in the rotation! Thanks for making all these videos for us.
Man you are such a pro. Thank you very much!
Amazing!
Thanks for sharing guys! Looks and I'm sure it tasted even better! 🙂😋😎❤
That looks phenomenal. 👌
OMG.… Just that rice, cooking segment was amazing! You give too much gold!
Made this today it was excellent!
This is awesome, gonna make that soon
Just made this.... WOW!!!
Amazing recipe, and amazing video. Learned a new dish today keep it up!
Here in TnT, we pronounce tamarind "tambran," and we absolutely love coconut milk in curry. We use turmeric,coriander,cumin (aka curry powder) to flavour and saffron to colour, though. I'm saving this recipe!!
thanks sonny for sharing
Im going to make this Sunday.
Thank you for making my lunch break that much more bearable.
Subscribed. Bout to binge your stuff
You and Vincenzo are my favourite UA-cam chefs, great recipes, easy to understand process, and hilarious
"Just remember...I"m bald" LMAO
The shaved head actually looks good on you dude!
Really enjoying you're videos! I'm a novice trying to up my cooking game and applying these recipes to the various wild plants and animals I harvest up here in Canada
Another outstanding recipe
thanks
It looks fantastic and I have to admit that I think it tastes good too.
You should try making Thai Basil fried rice, or Thai green curry. Those were my favorite foods when I visited Thailand last year.
This looks insanely tasty.
Mate, I love your channel.
100% my go to!
My favourite is your Oxtail.
I’d love to see your take on Beef Rendang!
Your rice recipe changed my life but I’ll admit that I increased my time to 12 min simmer and 12 min or more of steaming and it would come out perfect. Gonna have to try the 10/15 with less water.
After 13 years of watching cooking videos on UA-cam your recipes are the ones I recreate the most thank you
Love this dish! Would love to see a video where you discuss techniques and kitchen tools. I want to know all kinds of tips and tricks. For example… I noticed your sweet potatoes were in water. I assume it keeps them from turning brown? I threw out a bunch that turned greenish/brown while I was chopping… so, these types of tips would be really helpful. Thank you! Love your content ❤
TOTALLY FORGOT thank you for the reminder Sonny
you are absolutely the #1 cooking channel in my eyes brother
2 things I’m always in the mood for, curry and Thai tea
you are the very best my friend
Thank you!
✨ Nice sharing ✨✨
It's looks like a real winner. I've noticed recently that, in a lot of Asian cuisine, the dishes have double carb -- rice and potatoes, or noodles and potatoes, etc. Real comfort food.
My goodness that looks so good! When it comes to the race I use the Mahatma basmati or Jasmine. Get the right ratio of water and be very exact, let simmer with some oil or butter for 10 minutes or 15 if a big batch while stirring every five, turn off the burner and set it to the side to rest and steam at least 30 minutes before fluffing. I'll put it on the burner after 10:00 to keep it warm and then fluff with a fork. After that point in time is separates from the bottom of the pot and leaves you with moist and beautiful rice. If I go to put it away I put it in a Chinese container and if it feels a little dry I drizzle a tiny bit of water over the top and seal. Can also do this before reheating in the microwave with a cracked lid and after you play with it a few times you'll get the hang of re-steaming your rice and ending up with similar to the fresh cooked product most every time
The best chef / comedian on UA-cam
Nice. Thanks for an introduction to a new dish and a good laugh, like always. I'm not gonna cook this, but I'll order it the next time I'm at my local Thai place. Be well, bald guy. I'll be joining the club soon.
Can't wait to make this recipe. We're curry-ous to see how it turns out 😉
I've never commented. That dish looks AMAZING!
If you like curry or spicy stuff, it will blow your mind.
I had actually never tried curry, before I tasted this stuff... now curry is one of my favorite types of food...
Anyway it's much richer and more complex than the red/yellow/green curries you usually see in SE Asian cuisine, but when it's made well, the fusion and subtle balance of complex flavors is practically life changing. lol
Perhaps you can cook a Kazakh dish since your wife is from there. I’m an ethnic Russian also from KZ and our food is more heavily influenced by the Asian neighbors around us than the Slavs.
He is married to fine cuisine no need for wife 👍
Omg I'm salivating! Lol
Thanks for the tip on making rice. I just made some that way (minus the lemon grass and stuff - I used some green onions) and it's much better than I usually make! My GF calls her cat Sunny, btw!
I’ve been cooking rice in a double lid donabe. Wash 3 cups rice, add 4 cups water, then on medium/low-med gas for 14 mins from cold. Gas off (pot will be pumping white steam like a train) then stand for 10+ mins. Perfect for me.
Hi Dude thankyou very much for your amazing cooking Chanel . Where did you purchase the burner that you use. Not in the description bellow.
You could also render coconut milk down to an oil and toast your paste in there! Love the vids dude!
My wife and I have a $50 Zojirushi rice cooker (the same kind she used in the Philippines) and we have always had good luck with it. As far as water filling goes, we both have smaller hands so we fill up to the second knuckle on our middle (or index in my case) fingers.
Please make a Thai green curry next!
Love this channel. And I love Asian curries. @thatdudecancook, at the end of your video you asked for any extra input. I have a lot of friends who are from Thailand and Laos. My best friend Eric who owns the best Thai restaurant in Fort Worth TX, called Sikhay go there please. They put coconut milk in all the curries especially in the GAENG MASSAMAN GAI gives it a creaminess that compliments the other flavors.
A little fat in rice works really well, highly recommend doing that
You are right
"stir, stir stir" lol thats susur lee's bit!
Made this tonight but marinated the chuck with some yoghurt+curry paste overnight, not sure if it matters tenderness wise since it stews but my god the flavour! Thanks Sonny.
Thanks. Now i know what to order in Thai restaurant
Oh dude I've been looking for a Massaman Curry recipe and I'm kinda excited you used a store bought paste. Making it from scratch looks fun but also many many ingredients. I also know it's probably not authentic but I've gotta put pineapple chunks in my Massaman Curry! 😁
Massaman curry is also really good with roti!
@thatdudecancook I've looked through your vids and didn't see this, but can you do a vid on making a killer Bacon Jam?
There's so many Bacon Jam vids out there and it's tough to narrow one down.
Has anyone else noticed that he changed his cabinets? I noticed, i like em
This dude can cook
I have my grandmas rice cooker from the 70s and it never fails me, shit was just built different I guess lol
2:10
"and just remember... ⁱ'ᵐ ᵇᵃˡᵈ"
You would think Marcus would have the kindness to tell you about that piece of fluff on the end of your nose from 3:35 until 5:25. But no. And now I can't unsee it.
Love lemongrass when it is subtle, but when it overpowers the dish it tastes like lemon cleaner. I was excited to try Chiang Mai sausage, but damn it has so much lemongrass in it.
Marcos adding his magic touch! 2:09
In Western Australia there’s a Thai restaurants everywhere even in small country towns. Massamam is how I judge them. The best massamam is in a small restaurant in Kalgoorlie.
Sonny, THANK YOU. I also have the $$$ Zojirushi, And notice the same exact phenomenon that you were talking about. I thought that there was something I was doing wrong or I was just imagining this and being paranoid because you would think intuitively that a rice cooker would be the best way to cook rice. However, I don't even use it for sushi rice anymore. The only thing I find the rice cooker is really good with is making those one pot rice cooker dishes that can actually be really good sometimes. But for rice with any other purpose, I have also taken to just mastering the plain old pot. Thank you again for Yet another amazing recipe. Thai curries are one of my all-time Favourite things to make, so I really appreciate seeing this adaptation.
That’s an interesting technique for the rice, I’ve never seen someone put coconut oil in their rice. Sounds delicious, fat makes everything taste better.
"Got my beef cubes, got my bones" sounds like the title of an Amon Amarth song.
Looks delicious. When I try the recipe, I'll make it Thai hot (I like to pile in Thai chilis). I'm not Texan, but from NC-maybe we can handle our spice as well if there's a Carolina Reaper pepper.
The "I'm bald" part always gets me lol
Can you do a Chettinad soon? Maybe lamb chettinad? I am in love with it, and need the Sonny take on it so I can make it deliciously.
I love my Kinto rice cooker.
mapo Tofu? would love to see you make this
If you use a ricecooker you have to add a little bit of oil or butter, otherwise yes, it will dry out your rice a bit more.
I saw someone skin their entire palm on a Mandoline once. After that I swore never to use. I've worked on my knife skills to ensure that I will never need to. That being said I do have a Food Processor with a slicer blade that works very well, the only downside being that anythiing I slice in it ineeds to fit in the lid spout.
Have you done a chicken adobo recipe? Like authentic one but also a simple version?
@4:26 😂😂❤
Like this style. All the p's - pineapple, peanut, potato
Yum. This looks delicious, i wish smellovision was a thing 😂
One comment on the spiciness level. Massaman is much less spicy than the red and green curries of Thailand. It's often made chillies free for very young kids. I can vouch for the spice tolerance levels being different though. I had a Tom Yum Goong soup in southern Thailand which the lady said she had made mild for me cause I was a tourist. Single hottest dish I'd eaten in more than a month in Thailand! I was crying involuntarily after about two bites! It was delicious though, and Tom Yum remains my favourite food. Great video and I really like this particular version of Massaman you did here. Thank you.
"And I..I..I filmed it"🤣🤣🤣
I have a feeling Grandma is in that fridge.
oh yeah
Masaman is the first curry I ever attempted to make...
And I gotta say... when you're making it 100% from scratch (including paste) it's kind of a pain in the ass lol
Absolutely delicious tho. That was the stuff that made me fall in love with curry in general...
Store bought curry paste almost feels like cheating by comparison tho lol
... but I guess sometimes a shortcut is exactly what you need.
for the lime leaves, is there a decent replacement or could I just use a little lime juice? I'm in a small town and can't really get many exotic ingredients.