Beef Massaman Curry Recipe มัสมั่นเนื้อ - Hot Thai Kitchen!
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- เผยแพร่เมื่อ 30 ต.ค. 2024
- 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 TH-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 TH-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-kitche...
#ThaiFood #ThaiRecipes #AsianRecipes
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?
@@HEKTOR-v9w 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.
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 !!!🐟🐠🐡
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. :-)
Great version! I liked how you showed how to crack the coconut milk before adding the paste. I think that makes a big difference.
My step daughter, who is my biggest critic, loved it! Thanks heaps
i love how how natural your videos are!
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) 😣😣😣
The best melt in the mouth recipe ever. It is unbelievably good. Thank you!
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 did this recipe yesterday (also made the paste!) and it was absolutely faaabulous! It was so flavorful and complex and rich! Yuuuummm!!!
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!
Hi I am a regular viewer of your videos.I like the Thai cuisine and I found your videos in TH-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
😍😍โหยหาสูตรมัสมั่นเนื้อ ขอบคุณค่าาา
Hmm... I'm gonna try the first part with a pressure cooker. I'm too impatient to wait two hours.
Thanks Pailin!🥘🍲
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 used to work as a delivery guy for a thai restaurant and I used to have massaman curry every day. It's sooooo gooooood 😀
Man, this is a fantastic tutorial! And great links added.. thanks and all the best from New Zealand 🇳🇿 ❤
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👍.
I tried this with a rice cooker, it came out really tender and yummm... they were long gone before the rice was done.
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.
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 :)
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.
Im relying on your recipe when it comes to thai food👍
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!
Thank You, Pailin’s Kitchen 💖 Massaman Curry is my favorite! I like when it is spicy 🌶 and the peanuts soft 😊
Was going to look at several videos but this chick knows her stuff so have stopped here. Fantastic!
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!
I am SO doing this dish this weekend! Thanks again Pai!
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!
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!
Thank you. My kids will have a hearty dinner tonight. 🇵🇭 ❤
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.
I'm about to make this for the third time. Absolutely divine.
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
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.
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 really love your recipes. Thank you for sharing them with us
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 can't wait this video to become one of your most seen/popular dishes!
Thank you!! I've been using the curry paste recipe and experimenting using different Mexican peppers. Now I need to make the whole dish!
✌️
looks really yummy, i would definetely try this one day. Tks for sharing.
By far one of my favourite dishes ever. Loved the recipe!
just excellent and with a big smile of yours wish you all best for years to come
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 👍🏻
Elated you're browning off the beef. Not doing so was such a surprise to me when I took cooking lessons in Chiangmai.
Palin is Food Network worthy. She is wacky and a joy to watch.
Searing the meat makes any dish taste perfect...
Did try it in making 'Adobo'...this step seals the dish into delicious perfection...;-)
Looks good!! Next time I am going to use beef short ribs! Thanks Pai, great video as always!!!
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!..
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
Looks so yummy. Excited to try the recipe.
Hey pai, love your cooking.. All the best from Singapore with love
Bought a Kafir Lime tree and planted some lemon grass. Both are doing well but I was wondering if it is possible to grow Galangal in hot climates (Houston)?
Nothing like fresh made curry paste!!!!! Thanks for the updated recipe.
Galangal thrives in hot climate, so give it a go!
Hi Pailin. The recipe looks great. I want to use my pressure cooker to speed up the beef tenderising process.
Do you have any suggestions about how I would adjust the water/fish sauce/paste and coconut milk?
It will be my first time using a pressure cooker so I'm not quite sure about quantities.
Right now, I'm thinking 3/4 a cup of water and 1/4 cup coconut and maybe 1/2 the other ingredients?
Hi there - and here you go hot-thai-kitchen.com/instant-pot-massaman/ :) Cheers! Adam
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.
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
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. 😊
My wife just made this for me. Oh my, tremendous!
I love how honest you are about forgetting to add stuff! I do the same all. the. time. Haha subscribed!
I tried this recipe..but used cashews instead, SO DANG GOOD! Thanks Pai!!
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...
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.
I love thai food .since i watched your videos.
Was the best looking curry paste I've made as well as the best texture. Ended up tangy and I'm a bit disappointed. I believe I added too much tamarind because I was short on lemon grass so I know it wasn't that. Will try again.
Lemongrass is not tangy at all, despite the name, so adding extra tamarind it not the solution for lemongrass shortage! Try again next time!
This show is so good.
I'm def going to make this in the fall! currently I'm enjoying green and red curry with fresh chilies
It looks so delicious.. tnx for the recipe
I made this recipe and it turned out very nice like my local restaurant in Australia 😁
Nice pai you should do more beef dishes ❤️ I love your cooking
Your recipes give me life!
pailiiiiin!! Do you know massaman curry has been voted For #1 food in the world 2021 by CNN?
I'm going to make this my boyfriend! Thank you so much!
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.
Oh boy, I have to make this it looks amazing. I have to check out your curry vids.
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!!
I was always loved red curry, but this is so darn good. No bones are available, but beef cheap cuts are. I always avoided massaman and panang. Japanese and Korean. I do love spice, being married to a Thai and Filipina flavors are Massaman number one. This is so good. I had no sweet potatoes, so I used yellow. I had green papaya but decided to ask. Now almost ready to try. Can you freeze papaya ?
Hi! I think you're going to have to ask her that one directly as she doesn't see the comments on here once the post is more than a week old (as per her note above). You can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers! Adam
Massaman is my favorite food and this recipe (using the homemade massaman paste) is hands down the best I've come across. Absolutely stunning flavor profile. It does run a tad sweet for my taste so I usually back off the palm sugar just a bit and then add an extra couple tbsp of curry paste to give it an extra oomph of flavor. I could fix this once a week for myself and never get tired of it. Sadly, I went to the effort to make a huge batch of it for a dinner party for my work colleagues and not a single one would eat more than a bite of it....I ended up having to heat up some frozen chicken tenders and pizza rolls which they all agreed they would rather have 🙃🙃🙃. To further rub salt in the wound I also used Pailin's recipe for Thai iced tea to go along with the meal. It turned out great but everyone there agreed that it "tastes like bad chocolate milk" and they wouldn't touch that again either. Suffice it to say that I don't do fancy dinner parties anymore.
what is wrong with your work colleagues??
Thanks you are the best teacher khap khun krap❤
That low grunt "aww yes"
Makes me hungry every time 😭
i wait for nothing.. i stared on the white screen waiting for the bloopers 😑... but i love the dish thanks pai.
I COOK THIS A LOT, AND I USE YAM TOO
Wow she's super pretty and gaeng massaman is my favourite Thai dish.
How wonderful ! I love a great massaman curry and that there looks so great. Thank you so much for this recipe.
My favourite curry. I had it in Thai restaurant and have been looking for recipes. Thank you! Love your TV shows.
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!
I love your videos very well explained Thank you very much
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?
"Goo"... lol! Another FANTASTIC video.
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 🙀😻
Im going to make this right now!!😜
How was it
Looks delicious! The curry looks great also...
I always order massaman beef and short ribs!! Delicious!! 👨🍳👍😊 do you ever make this with duck too?
not usually but would probably be good.
The braised beef sitting in "gunk and goo" actually looks pretty tasty. :P
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 think you'd normally sear the bones too. It enhances the taste of the broth a lot. Alternatively you can grill them in the oven before making the broth.