Beef Massaman Curry Recipe มัสมั่นเนื้อ - Hot Thai Kitchen!
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- Опубліковано 17 сер 2017
- Massaman curry is famous for a good reason-it's so gosh darn delicious!!! If you've had it, you know I'm right :) I'm using beef short ribs in this version, which is hands down the best cut of beef for this...it's flavourful and all the marbling keeps it moist and tender. Creamy sweet potato goes perfectly well with this spice-loaded dish. Oh, and it's gluten-free, dairy-free and easy to make!
MASSAMAN CURRY PASTE RECIPE: • Massaman Curry Paste R...
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the UA-cam channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via UA-cam videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com
#ThaiFood #ThaiRecipes #AsianRecipes - Навчання та стиль
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
Sadly, choosing the beef I can't choose between bone-in or bone-out short ribs, but have to go for some other cut. In Germany beef is butchered using different cuts. Any recommendations what to go for?
What are your measurements for coconut milk ? It says 'Cups' in your recipe, but could you give a more exact measurement ? Many Thanks
@@MiG19RD-9 Cups is a measurement, it is about 0.24 litres
Hello Pailin, thank you for the quality video. Quick question, I see you don't mind using western techniques like browing meat for maillard reaction. In that same respect, can the reducing coconut milk to it's oil state not be replaced by simply cooking the paste direclty in a spoonfull of coconut oil ? Does reducing the coconut milk to oil have an advantage ? Thank you
What do you do with the leftover bone broth that you didn’t put into the curry?
In 1986 we trained with the Royal Thai Army and at a celebration dinner this dish was prepared by our host commander. I remember thinking at the time that this was hands down the best beef stew I had ever eaten in my entire life. I never knew the name of this dish until now or how to prepare it. Thank you for clearing up the mystery.
Can confirm that this is an EXCELLENT recipe!!! I cook a lot of Thai food, and I am blown away, this technique works a treat. Thank you!!
Reducing the coconut oil so it separates is genius, it actually enhances the taste of the whole dish! I love making Thai curry even more now (although I’m still not brave enough to make my own paste!) thanks for this great video
in Korean cooking when we use short ribs, we blanch them in boiling water for about 10 minutes, then rinse them off. This gets rid of a lot of that gunk. The other method is to let the meat soak in water for a couple hours or overnight to release blood.
This was the most beautiful and rich tasting Massaman curry I’ve ever eaten. Sweet potatoes are definitely key as are the peanuts. Thank you for this!! ❤️
thanks for this recipe Pailin! I cooked the dish last week, with a few minor changes: didn't remove the bones, used beef stock instead of water, put the pot into the oven for the 2 hours of braising - the meat was soft and came right off the bones.Then reduced the coconut milk, sautéed the curry paste, added more coconut and basically all of the braising liquid (just skimmed off much of the fat) - then added only onion & potato to get them soft, added the meat & peanuts at the end.It was an amazingly rich & creamy & flavoful dish, with such tender beef.My 3 Thai guests were in heaven... ;-)
I agree with your changes. My thinking as well. :-)
Another go-to signature curry recipe from Pai! I've never bought curry paste from the store and never will thanks to you! And thanks to your great instructions I know this is going to be a hit with my family as all your other curry recipes have. Maika'i Pai!
YES.. this looks amazing!! It's going on my list to make soon. Honestly every recipe of yours that I've tried has come out beautifully. I've been following you for years.. I just broke down and ordered your cookbook. Wonderful.
Thank you very much! I hope you enjoy the book!
I’ve cooked this 3 times now and I think it’s the one of the best methods I’ve ever seen for a beef curry.
Hello Adam please hide that fish sauce bottle is becoming an addiction very soon pai is going to start drinking fish sauce !!!🐟🐠🐡
i love how how natural your videos are!
I did this recipe yesterday (also made the paste!) and it was absolutely faaabulous! It was so flavorful and complex and rich! Yuuuummm!!!
I have made this dish several times and it has become a household, family, and friends favorite. So now I make a lot when I make it! Thank you for the video!
The best melt in the mouth recipe ever. It is unbelievably good. Thank you!
THank you for showing me how I can enjoy some of my favorite Thai food.. less intimatiding .. enjoyed and will definitely try your way of preparing Thai food. .. much success on you sharing your knowledge.
My step daughter, who is my biggest critic, loved it! Thanks heaps
By far one of my favourite dishes ever. Loved the recipe!
I used to work as a delivery guy for a thai restaurant and I used to have massaman curry every day. It's sooooo gooooood 😀
Looks good!! Next time I am going to use beef short ribs! Thanks Pai, great video as always!!!
Hi I am a regular viewer of your videos.I like the Thai cuisine and I found your videos in UA-cam last a month ago.. I already tried some of your receipies and it was amazing.i made the massaman beef curry yesterday..it was so so good .well done and go ahead with more delicious items
I really love your recipes. Thank you for sharing them with us
Thank you!! I've been using the curry paste recipe and experimenting using different Mexican peppers. Now I need to make the whole dish!
✌️
I love how honest you are about forgetting to add stuff! I do the same all. the. time. Haha subscribed!
Finally making this massaman curry the legit way today for my fiancé. He loves Asian food and I make a generic version of this a lot and he loves that so I hope he loves it even more the real way ☺️💝
I tried this with a rice cooker, it came out really tender and yummm... they were long gone before the rice was done.
Hey pai, love your cooking.. All the best from Singapore with love
I had a similar dish at my local Thai restaurant last night and it was delicious and the meat was “fork tender”. Thanks for posting the video. You have great presentation skills, well done👍.
Pai you are such a great awesome Chef❣️I Always refer to your videos & recipe instructions when I make my Thai dishes. My kids love it 😋. Their favorite is Pad See Ew. I am definitely going to try the famous massaman beef curry next.
Omg I need to make this. I usually just use canned broth but now that I found this from scratch I can’t wait to make this for my husband!! He loves this dish. 😊
Man, this is a fantastic tutorial! And great links added.. thanks and all the best from New Zealand 🇳🇿 ❤
This is my absolute favorite Thai curry, though my preference has always been w-pork. So this tutorial inspires me to try it with beef! Thanks especially for the tips on how to make that work best (i.e. using rib meat, braising it then stewing separately while including the bones, skimming the broth to add as liquid later, etc.) Now...do you have a larb recipe???
Watching this on top of a mountain during hiking. Worst feeling ever, I was drooling. (checked my bag several times and all I can still see is tuna and sardine) 😣😣😣
Looks so yummy. Excited to try the recipe.
I can't wait this video to become one of your most seen/popular dishes!
Thank You, Pailin’s Kitchen 💖 Massaman Curry is my favorite! I like when it is spicy 🌶 and the peanuts soft 😊
thanks! Doing this for a going away party for one of my fiance's coworkers. I saw the recipe on the website, im glad there is a video to go with it. I just finished the curry paste and instapot bone broth, and I can already tell its going to be bomb! Thanks again!
How wonderful ! I love a great massaman curry and that there looks so great. Thank you so much for this recipe.
😍😍โหยหาสูตรมัสมั่นเนื้อ ขอบคุณค่าาา
I am SO doing this dish this weekend! Thanks again Pai!
Searing the meat makes any dish taste perfect...
Did try it in making 'Adobo'...this step seals the dish into delicious perfection...;-)
Oh boy, I have to make this it looks amazing. I have to check out your curry vids.
Terrific video! I'm making this tomorrow. Glad I watched this as I know that I need to allow a good two hours for braising my brisket! Things could have gone terribly wrong if I began cooking in the evening-- we'd end up eating at 10pm! Thanks again. xo :)
I tried this in nyc for the first time i I have been craving it ever since I hope this recipe tastes just as good!
Your recipes give me life!
Hmm... I'm gonna try the first part with a pressure cooker. I'm too impatient to wait two hours.
Thanks Pailin!🥘🍲
Great time creating the curry taste. I dont like cooking anything for hours, so I will be tenderizing/cooking my shortribs in a pressure cooker to cut time.
Thank you for your video. I tired it tonight. It's SOOOOOO good. Your technique works. It's more steps but the curry is more "clean". Your milk bread is next! Love your channel!
I'm def going to make this in the fall! currently I'm enjoying green and red curry with fresh chilies
That curry dish looks amazing! I would clean (cook) the beef bones for 10 mins in a regular pot and do the rest of the cooking in the IP, but for only 1 hr. I would also use straight up coconut oil with the massaman curry and finish the whole dish with veggies and count cream in the IP for another maybe another 5-10 mins. But then it's an extra 2 small pots to clean. lol
"Goo"... lol! Another FANTASTIC video.
just excellent and with a big smile of yours wish you all best for years to come
Bless you for posting this Pailin. I ordered this dish made with sliced strip steak when I was in college. The restaurant is long gone but I've done everything to try and duplicate it to no avail. I always depended on the coconut milk to add the subtle sweetness. Now I know. Thank you... Also, is this sometime made with bamboo strips?
If you parboil the shortribs before browning, you'll get less gunk. It's a Chinese stock method to get a clearer broth. That way, you could probably cook it in the curry. This however may be an extra step.
That low grunt "aww yes"
Makes me hungry every time 😭
I'm about to make this for the third time. Absolutely divine.
Elated you're browning off the beef. Not doing so was such a surprise to me when I took cooking lessons in Chiangmai.
You are an excellent teacher and great personality. I do hope you will have your own cooking show on tv one day.
Who needs TV? She is an internet sensation
I am a massaman addict and most definitely going to try the searing and braising first. But still going to marinate it first. Looks yummy
It looks so delicious.. tnx for the recipe
It just so happens I was going to make a massaman gai tomorrow ready for Sunday, but this has made me think twice............ chicken or beef 🤔. Quality videos btw, always on point!! Respect from England 👍🏻
Oh my favorite food ever!
I really love this food . It was long ago I never tasted this food. Maybe around 25 years past.
Well I promise that if I back to Thailand I will cook it.
I love this video and can’t wait to try it, thanks for sharing. I’m supper busy and curious if you have ever tried this recipe in a crockpot? If so did you make adjustments to the process?
Nice pai you should do more beef dishes ❤️ I love your cooking
Just had one at Mae Nam on Samui 😊 Really have to try this myself 😃 Thanks for the vid 😃😃😃
Was going to look at several videos but this chick knows her stuff so have stopped here. Fantastic!
looks really yummy, i would definetely try this one day. Tks for sharing.
Thanks you are the best teacher khap khun krap❤
I love thai food .since i watched your videos.
Short ribs are the best. I made this but I added Chinese eggplant and carrots and it was awesome. I think you can pretty much add any type of root vegetable if you want as well. I used the store bought curry from my local Asian market and also got the better coconut milk and finally it actually broke and oil separated and it was beautiful lol. Thank you hot Thai lady! :)
The key to making the coconut milk break is using the right coconut milk. Canned coconut milk often has added emulsifiers which are chemicals that stop the oil separating from the liquid. Coconut milk in a carton (you can get it in Asian supermarkets), is usually less processed and should be able to break. Sometimes if I don't have time to go to an Asian supermarket I just buy canned reduced fat coconut milk from the regular grocery store and sauté the curry paste in coconut oil before adding the coconut milk. Good luck :)
I cooked today your massaman curry and my employer loved it thanks a lot for your recipe dear cheers and also I make your massaman paste kinda a lot of work but anyway they loved it cheers!..
This is crazy good. We made Indian curry bread to go along with it, and surprisingly to us, it was a great match. One thing though that Pai kind of glossed over was to let the beef cool before transferring the liquid. Otherwise you’ll think like us that, “Pai just bought cheap beef because my broth looks fine. Just transfer the broth.” Yeah and a couple hours later you realize your curry broth is covered in fat. We were fortunate in our timeline so we were able to skim the fat off our curry broth and save the day. The meal overall though was a home run. Not often when the wife doesn’t talk to me during dinner because she’s too busy eating.
I tried this recipe..but used cashews instead, SO DANG GOOD! Thanks Pai!!
I love your videos very well explained Thank you very much
Can't wait to cook this!
Just one suggestion: This may be even better if you sear the beef in the same pot where you will make the curry sauce so you build up some great beef fond that will flavor the dish. Then you can transfer the beef and add the bones into a separate pot where you will braise it.
I even cut any fat and sear the beef in its own fat.
I've even done it with chicken thighs.
My wife just made this for me. Oh my, tremendous!
Looks delicious! The curry looks great also...
Love this!
Can’t wait to make this!
I am so making this today. Yum
OMG! Over the top delicious.
This might become a monthly event, as my waist cannot afford this on a weekly basis.
Sweet potatoes were magic ingredient, and I substituted lamb and cashews for beef and peanuts, which I didn’t have.
Thank you!!
Hi Pailin. I’m a new follower😊 I just simply love Thai food and it’s great that I have come across your channel. With the massaman curry,I am just wondering if I can do it on a slow cooker?
I love your recipes so much 😋😋😋😋
The way that beef wiggled was amazing 🤤 literally the farthest thing from dry I can imagine, still very full of moisture & delicious oils. Now I just have to figure out how to get grass fed short ribs...
hi pailin more power to you. i like all your videos, just like this one. cooking is learning from you. i owe you that. Masaman paste, there are ingredients unavailable in the supermarket but ill try to find to complete the recipe. Good job!!!
I always love watching your cooking video, what a great quality video as well. Thanks for sharing your recipes, I found a lot of Thai curry using coconut milk. for me, I cook without coconut milk, so it gives me more spices and flavor rather than sweet taste, in the end I sprinkle some masala (Indian 7 spices - by the way a lot of Thai people couldn't eat masala coz of the strong smell/taste but it gives u very unique taste ). anyway, thanks for all other cooking videos :) cheerio
I made this recipe and it turned out very nice like my local restaurant in Australia 😁
This show is so good.
I COOK THIS A LOT, AND I USE YAM TOO
Hi! Could you make a video on how to make the five-spice pork and eggs stew ("moo paloh")? I grew up with that delicious goodness and I would love to make it sometime (: Thanks!
Thank you so much for your sharing!! Would you share the recipe of tom yum gon pasta?
I'm learning so many new things to bring my curries to the next level! I love coconut milk for many things, but I've never reduced it & I'm intrigued. I also didn't know you were supposed to saute curry paste until a few videos ago 😹
On a side note... watching these older videos is shocking. You don't appear to have aged a single day in 6 years 🙀😻
I just made this recipe today! Man oh man was it tasty! Definitely a recipe to whip out during the fall. Would the beef work well with a red curry too?
Palin is Food Network worthy. She is wacky and a joy to watch.
Mai Tai in Haslet TX has a good massuman curry that has onion, carrot, sweet potato, and fresh wedges of avocado. The avocado was like biting down on a soft pillowy cloud of curry heaven.
The braised beef sitting in "gunk and goo" actually looks pretty tasty. :P
Delicious dish. Thank you
I love your recipe and still try to the best; however its good and you are the best and simple to follow. Thank you.
Amazing..love Thai food...and u :-)
I made this recipe using the curry paste from the previous video. I was hands down the best Massaman curry I've ever had! I live with a Massaman fan so we order it frequently. This dish is a new family favorite. The white sweet potato was perfectly paired with the paste.The only substitution I made was using liquid amino acids instead of fish sauce (we have a family member who is severely allergic to seafood).
The only comment we had was that it doesn't taste nearly as good the next day. Next time, we will cook the meat and portion it into single meal servings and finish the cooking just before serving.
looks so good...😊