Beef Massaman Curry Recipe มัสมั่นเนื้อ – Hot Thai Kitchen!
For more great Instant Pot recipes, please visit InstantPotEasy.com
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 …
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!
3:07 goo and gunk haha
lol you kinda look like a doppelganger of my cousin.. so it feels like my cousin is cooking.. I should tell her..
I would love to be your boyfriend you cook so yummy!!!!
nice
😍
If your parboil your beef or your stock bones before making the stock you won’t get that “gew”
I really love your recipes. Thank you for sharing them with us
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.
BEST DISHES ARE FROM ITALY, JUST FORGET IT PUSSYCAT!!!!
PS: I LOVE MASSAMAN
88 philistines gave this the thumbs down? seriously wtf?
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!..
My wife just made this for me. Oh my, tremendous!
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
Hi Pailin is it OK if can make Mutton massaman instead of beef please reply and THANK YOU IN ADVANCE. God bless
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???
Cups come in all sorts of sizes. In England we measure liquids in ml.. what's the amount of coconut milk added in ml please?, and water too.
Great video. Have you made a Kaeng pa curry video? I've tried that once when I was in Isaan. I loved it. Probably the hottest thai curry I've had.
My favourite curry. I had it in Thai restaurant and have been looking for recipes. Thank you! Love your TV shows.
I made it yesterday following exactly your instructions and it was delicious! ABSOLUTELY LOVE IT!
no onions in real massaman, lots of ingredients missing in this
People think that pad thai is the ultimate Thai food.
I think such people have not tried this wonderful dish yet.
Can I use brown sugar instead of palm sugar ??
Palin is Food Network worthy. She is wacky and a joy to watch.
Is this an eight quart dutch oven?
Very nice excellent 😁👍
She always puts her curry on rice. I think rice kills the flavor kick. I eat my curries straight and HOT (spicy). Thai chilis for me. I also add shallots instead of onion.
That gunk can be avoided by using chinese and korean method of pre-braising.
Is chicken or beef better?
You should be ARRESTED because you're torturing me while cooking.
That's so mouth watering 🤤
👏👏👏
Marry me.
Look at that super tender… WEHH! Love your videos! 🙂
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.
can i use curry powder
I have everything except the red curry 🤦🏻♀️ can I use green instead?
I laughed really hard at 1:57 😂🤣
Cute. How many side you have the patience for. It's pure science.
Why not just use coconut oil instead of reducing milk?
I'd heard (from another Thai chef, Vatcharin Bhumichitr) that "massaman" was Thai for "Muslim"?
I love how honest you are about forgetting to add stuff! I do the same all. the. time. Haha subscribed!
Hi, first of all. Love your videos! I'm a chef in San Francisco & my Asian cooking is not in depth. So I have a question: You always reduce the coconut milk until it breaks at the very beginning so you can saute/brown the curry paste. Can I use coconut oil at the beginning instead? Because like you said, some brands of coconut milk just don't separate. Thank you for all that you do, keep up the amazing work. – Stephen
You really needed to use a bigger pot. DOH!
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… 😉