Beef Massaman Curry Recipe มัสมั่นเนื้อ – Hot Thai Kitchen!
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:
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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 YouTube 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 YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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Thank you for watching!
I made this recipe exactly as is and it is one of the most delicious things I ate at home. greetings from Argentina
Great recipe….no galangal? ❤❤❤
I made this exactly as you did, thankyou absolutely delicious 😋
Your channel deserves more attention!!! I came from cold place and the food is very different from Thai food. I fell in love with this beef curry when I had it the first time, now it is a must have every time I go to a Thai restaurant. But Thai food is always a mystery to me, all the ingredients are so foreign to me. But now YOU made it so simple❤, I can not believe I cook with coconut milk 😂😂😂.
Hi my favorite thai cook.. today i make this with the shortribs.. i can taste it allready… i know how to do a lot of thai dishes but i always like to watch you do it so i van do it to perfection..
Could you do a vegetarian version? 😬
I love your recipes, but I think you need to remove the "2 Tbsp tamarind juice (a.k.a. tamarind concentrate or tamarind paste)"
Mainly the concentrate verbiage. I've made your massaman several times with different meats, but this time I happened to have tamarind concentrate. I added 2 tbsp it was the only thing I tasted. I've been attempting to rescue it with more broken paste and palm sugar. It's better, but nowhere near as good as when I didn't add any tamarind.
Excellent!
You are hilarious!
Dear Pai,
I'm very limited in Thai foods available to me and I would like to make a masaman beef curry and all I can find locally is Maesri masaman curry paste. What you recommend to add to improve the recipe? Thank you.
By CNN? By fake news 🤣
Do you think I could do this with lamb shanks please?
Massaman in your🍑😂
Im relying on your recipe when it comes to thai food👍
Indian thai fusion
I'm going to make this my boyfriend! Thank you so much!
Great version! I liked how you showed how to crack the coconut milk before adding the paste. I think that makes a big difference.
Method is excellent, get some bamboo or wood utensils
Thank you. My kids will have a hearty dinner tonight. 🇵🇭 ❤
I have my braising pot on right now with the short ribs in it. I left the bones on however. I'm going to have some home made roti canai on the side for mopping.
Do you add cinnamon?
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!!
You remind me of Mulaan the animated movie😊i guess this is your magic pot as any amount and everything you cook goes in this small steel pot 😃you are magical 😅
Oh no ! You ruined it by removing the bones !!! But why ? 🥲
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👍.
Pots too small😢😢
In Chinese cooking. We will place the meat in cold water and bring to a boil. Drain and rinse over cold water. This will remove the gunk you are talking about
Thanks you are the best teacher khap khun krap❤
https://youtu.be/lKJrGTILt6E?si=wPwupOH9PToQo9Uv
currently eating delivery Thai Massaman Curry and its pretty good but i bet your recipe is better lmao and also i think ive commented this for the 2430892453809th time on your old videos but PAILIN YOU DO NOT AGE AT ALL AHHHHHHHHHHHHH
Here's a tip: If you don't want that gunk aka scum, make sure to brown all the meat before adding the liquids in the pot.
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.
I am SO doing this dish this weekend! Thanks again Pai!
My fav goto beef for this is เนื้อน่องลาย. Dunno what that calls in English tho.
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!
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…
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 made this recipe and it turned out very nice like my local restaurant in Australia 😁