Beef Massaman Curry Recipe มัสมั่นเนื้อ – Hot Thai Kitchen!


(light music) – Sawaddee Ka. Welcome to Hot Thai Kitchen. Today I am making one of the most popular, the most well known Thai
dishes in the world. I am making massaman curry. So a few years ago I
made a chicken version of massaman, a massaman gai. Today I am making massaman
neua, or massaman beef. Now it does require a bit
of a different technique, now that we’re using beef, but if you love a good beef stew, you are gonna love this one. So, let’s get started. Let’s look at the beef. So I am using beef short ribs today, which I absolutely love
for braises and stews. So tender and flavorful. When you buy short ribs at the store you can choose to have
bones in or boneless. I like to choose the bones in one, because I wanna throw the
bones into the curry as well, because it gives the
broth a much nicer flavor. However, what you can
do is remove the bones from the meat altogether, so that when you serve
it, it’s easier to eat. The bones will probably fall off anyway, because the meat will become so tender, but this way it’s a
cleaner separation, okay? So I have gone ahead and
removed all of the bones, so I get nice cubes of
short ribs, like this. Mm. So now I’m gonna start by searing. Now, searing meat before
adding it to a curry or stew is actually not a very Thai thing to do. We don’t generally do that. But, I know that searing creates browning, which creates flavor, so
it’s a flavor opportunity I would like to take. Yeah. And you can sear it on two sides, three sides, four sides. However many sides you’ve
got the patience for. So I am done with that, but look at this beautiful browning. Look at that. That is what you are going for. It’s nice and brown. It’s got a crust on it. Like a good steak, you know? Look at my beautifully seared meat. Now I’m not sure why I removed that second batch out of the pot, because I’m gonna need
to put them all back in. So now what I’m gonna do is oh I’m gonna throw in the bones that I removed in as well, because the bones will give
the broth some nice flavor. These are big bones. Cover this with some water. And to this I’m gonna add
also some coconut milk. Hang with me here. You might be slightly confused. I’m gonna add to this now about one tablespoon
of my, the curry paste that I just made. Now if you missed this video,
this curry paste video, I’ll put the link right
in the corner here. How you can make this from scratch. But, you can also just
get store-bought paste, and pick it up from here as well. So it depends how much of
a DIY you want this to be. Now I’m going to let this
beef simmer and braise for two hours, until it’s
basically fork tender. This is actually not the curry, okay? We’re gonna make the curry separate and move this beef into that curry. And the reason is because I find that if you braise the
beef directly in the curry, the beef will release a lot goo and gunk, and it just makes the curry not as pretty. So a lot of Thai people will then braise the beef separately. I like to add a little bit of
curry paste in here as well, so the beef, while it’s braising, has time to absorb some of that flavor. And yes, this broth will
be really good afterwards, and we will use some of it. We just don’t want all the gunk and goo that comes up, you know? So it has been two hours. The beef is now super fork
tender, I just checked. But, check this out. This is the gunk and the goo
I was talking about, right? All this yucky stuff. You do not want that ending up in your final curry, and this is why we go through the trouble. And, I’m gonna switch pot. So I’m gonna start out by
reducing some coconut milk, so that we can saute
the curry paste in it. So I’ll bring that to a boil, and let that reduce, okay? Alright, so now it’s reduced. It’s not broken just yet, but that’s okay. I’m gonna just add my
curry paste right now. And then I’ll let the coconut milk break with the curry paste. And if you don’t know
what I mean by break, that means you haven’t seen
my other curry episodes. That basically means the
coconut oil separates from the coconut milk, and that happens when you reduce the coconut milk for a period of time. And what that does is, the oil becomes the fat that sautes all
the herbs and spices in the curry paste. So now, what you’ll start to notice, is you see oil sizzling out of the edges of the curry paste. See that, all that sizzling? That’s how you know the oil
has now finally separated from the coconut milk itself. And I’m gonna add the rest
of my coconut milk in here. Oh yes. Alright, so now, you add the beef back in. Ah, look at all the super tender- ah! Super tender meat. There you go. Oh yes. So nice bright beautiful curry. It needs a little bit of liquid still. This is too thick, because I’m still gonna add potatoes and onions. This is where this broth comes in. So I’m gonna add some of this broth. Just enough so I get
the volume that I need. But first I don’t want
any of this goo, right? So I’m gonna just skim
this off real quick. A ha. Found more meat. Almost missed that one. Okay, so now it’s relatively clean. It doesn’t have to be spotless. Just enough so you can
get some nice bone broth into this curry. Very nice. Well let’s start with that. And now I’m gonna add potatoes and onions. Now in my massaman chicken episode, I used regular potatoes. But, sweet potato is actually also done, and really quite nice. Especially when it’s massaman beef, and it’s a richer, heavier dish. I think it goes really well with the denser, creamier, sweet potato. Okay, let’s see how much more onion I can force into this. (laughs) And yes, I want the onions to cook down until it’s nice and sweet. I feel like this size pot is the perfect pot for
everything that I do. I always fill it up
all the way to the rim. Okay, so I’m gonna bring
this back to a simmer. And the potatoes need another
10 to 15 minutes only, so we’re just gonna cook now
until the potatoes are done. And the- oh! Seasoning, of course. We haven’t put fish
sauce in this thing yet. Um, where is it? There you go, right here. So some fish sauce. And massaman always has a
hint of sweetness in it, so I’m gonna add also some palm sugar. And then to balance that
richness and sweetness, you want some subtle,
subtle tartness in there, so tamarind is the perfect thing for that. Okay. (laughs) And I just made it. Okay, so maybe this is a little too much. But now I just have to
let it simmer gently. You don’t want this boiling, because then if it’s boiling, boiling, the sweet potato might fall apart in the vigorous boiling. So just a gentle simmer. Now, what you’re looking for, is for the potato to be fork tender. And you simply just fork the potato, and if it goes in easy,
you are ready to eat. So one last ingredient I’m gonna add is roasted peanuts. So peanuts you can add
actually either before or after, depending on
whether you want the peanuts to become crunchy, not become crunchy, to stay crunchy, or if you want them to sort of soften and
blend into the curry. I actually like to put them in with the potatoes, but
quite honestly I forgot. So, here they are. They’re going in crunchy, which is okay. Oh yes. Some potato and onion. Oh yeah. (light music) Ah, look at that. Look how easily it just falls apart. That’s exactly what you want. And with the short ribs, the benefit is it’s tender but it’s not dry, because it’s so, there’s a
lot of marbling in the meat. If you get a stew meat that
doesn’t have a lot of marbling, that’s lean, you’ll get
tender yet dry and chewy. It’ll fall apart, but it’ll be tough. I think we’ve all had
that kind of beef stew. So this is the kind of dish you wanna do in advance if you can,
so you can let it sit. Allow the flavors to really
penetrate the potatoes. Everything will mingle and marry. Oh, it’ll be so good tomorrow too. Mm. Mm. Mm. There is a reason why this dish was voted as the most
delicious food in the world by CNN a few years ago. The flavors are so complex. It’s rich. It’s sweet. Full of warm spices you can really taste. It’s like a symphony. A symphony of aroma and flavor, and the beef is soft, and tender, and the sweet potato is super creamy, and then I crunch into the peanut. This is an absolute must try. And it takes time, but
it’s really super easy. You can kind of just let it go, right? So the recipe as always will
be on HotThaiKitchen.com. When you make it,
definitely send me a photo on Facebook, Twitter, or Instagram. If you haven’t subscribed
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you want to support us, check out our Patreon link right below, and I will see you next time, for your next delicious Thai meal. (light music)

100 comments

Hi!i would like to do this recipe (looks very yummy!) but i don't have tamarind,how can i balance all the flavours without it?Maybe less sugar? thanks you!

I always order massaman beef and short ribs!! Delicious!! 👨‍🍳👍😊 do you ever make this with duck too?

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.

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 did this recipe yesterday (also made the paste!) and it was absolutely faaabulous! It was so flavorful and complex and rich! Yuuuummm!!!

Hey hot kitchen ! Could you make a video with chicken satay ! Not That one on the skewer but stewing with Peanut butter some peas veggies all together, please ! I love it !

I am just wondering, if it's possible to use coconut oil to fry the paste instead reducing the coconut milk? Coconut oil is pretty easy to find these days.

You are just too hot to handle in any kitchen Pai…vice versa for now, you and creations gonna make me need some help…your desserts all look yummy too…mmm!

Searing the meat makes any dish taste perfect…
Did try it in making 'Adobo'…this step seals the dish into delicious perfection…;-)

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 am not a big fan of Indian food. It just does not appeal…altlhought I have tried multiple times. Every time I hear "curry"…..I hesitate. How does this compare to the traditional Indian curry flavor?

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.

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?

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) 😣😣😣

@Pailin's Kitchen I have some beef 'osso bucco' that I wanted to stew up. Do you think it's worthwhile making massaman with it or would the marrow flavour be wasted on an already rich and spicy stew like massaman?

Hi, thank you for these videos they are very clear and informative. I do have one question (really more of a general curry technique question than just for this particular curry), when you let the curry simmer, does it matter if you cover the pot with a lid or not? What do you usually do?

It's a much nicer color than the thumbnail. I have a bunch of these red chillies which are shown in the thumbnail and I'm wondering what type of chili they are?

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. 😊

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 ☺️💝

If I want it thicker the sauce should I leave out the extra bone water or add a little bit of corn starch slurry ?

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 used to work as a delivery guy for a thai restaurant and I used to have massaman curry every day. It's sooooo gooooood 😀

Is that original "mom or grandma's" recipe or some other twisted "feeling good" chefs style recipe? If it is a original recipe I will try it, and if it's not, then good bye..

Hey Pai, just a quick question- when you simmered the beef did you do that with the pot covered or uncovered?

Dear Palin if you remember me I am trying to start a Thai restaurant in Chile I have learned a lot with your videos and book and lots of thanks for that!.
I don't have any experience on restaurant or kitchen management so I hope you can answer me how do I do to have available 3 types of curry if it takes 3 hours to make?? Like I can have a big pot of curry for 2/3 days?

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… 😉

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

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.

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.

People think that pad thai is the ultimate Thai food.

I think such people have not tried this wonderful dish yet.

I made it yesterday following exactly your instructions and it was delicious! ABSOLUTELY LOVE IT!

My favourite curry. I had it in Thai restaurant and have been looking for recipes. Thank you! Love your TV shows.

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.

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???

Hi Pailin is it OK if can make Mutton massaman instead of beef please reply and THANK YOU IN ADVANCE. God bless

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!

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

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!..

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.

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