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!
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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 KZbin 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 KZbin 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

[@PailinsKitchen]

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!

[@CologneCarter]

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?

[@MiG19RD-9]

What are your measurements for coconut milk ? It says 'Cups' in your recipe, but could you give a more exact measurement ? Many Thanks

[@jadenyeo5817]

@@MiG19RD-9 Cups is a measurement, it is about 0.24 litres

[@DwinCarlson]

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

[@williamkapakujr6146]

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.

[@al1961]

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

[@aidanngreenwolfe200]

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!! ❤️

[@timmcgrath3995]

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.

[@walterperez3439]

Hello Adam please hide that fish sauce bottle is becoming an addiction very soon pai is going to start drinking fish sauce !!!🐟🐠🐡

[@geedeesun8123]

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) 😣😣😣

[@maryleialoha2843]

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!

[@aidanngreenwolfe200]

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.

[@PailinsKitchen]

Thank you very much! I hope you enjoy the book!

[@DominikKJakob]

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... ;-)

[@Dr.Nagyonfaj]

I agree with your changes. My thinking as well. :-)

[@beautifulsoul251]

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

[@Clairevoyante]

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

[@Pumpkin562011]

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.

[@mkryu]

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.

[@classicdinner]

i love how how natural your videos are!

[@SyriousBusiness]

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!

[@jeffwatkins352]

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???

[@imlazy77]

I love how honest you are about forgetting to add stuff! I do the same all. the. time. Haha subscribed!

[@moogification]

The best melt in the mouth recipe ever. It is unbelievably good. Thank you!

[@joeyusof3733]

Hey pai, love your cooking.. All the best from Singapore with love

[@DailyBread2007]

Looks good!! Next time I am going to use beef short ribs! Thanks Pai, great video as always!!!

[@BLTSQ]

I tried this with a rice cooker, it came out really tender and yummm... they were long gone before the rice was done.

[@revcounselor]

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?

[@kloydarnepena454]

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

[@remain___]

Thank you!! I've been using the curry paste recipe and experimenting using different Mexican peppers. Now I need to make the whole dish! ✌️

[@felipemaldonado8028]

By far one of my favourite dishes ever. Loved the recipe!

[@shajithomas8050]

Hi I am a regular viewer of your videos.I like the Thai cuisine and I found your videos in KZbin 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

[@AussieAngeS]

How wonderful ! I love a great massaman curry and that there looks so great. Thank you so much for this recipe.

[@YvonE5]

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.

[@RYNOTANE]

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?

[@pabscarries1815]

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 😀

[@andrewmangan118]

My step daughter, who is my biggest critic, loved it! Thanks heaps

[@MOBU76]

I really love your recipes. Thank you for sharing them with us

[@miamiwong687]

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👍.

[@debrankine6453]

Elated you're browning off the beef. Not doing so was such a surprise to me when I took cooking lessons in Chiangmai.

[@lyyang6772]

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. 😊

[@wtglb]

Oh boy, I have to make this it looks amazing. I have to check out your curry vids.

[@UnderTheStars-_-]

Hmm... I'm gonna try the first part with a pressure cooker. I'm too impatient to wait two hours. Thanks Pailin!🥘🍲

[@lyyang6772]

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 ☺️💝

[@SweetandMellow999]

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

[@charliezielinski5334]

I'm def going to make this in the fall! currently I'm enjoying green and red curry with fresh chilies

[@jasonruka1665]

Man, this is a fantastic tutorial! And great links added.. thanks and all the best from New Zealand 🇳🇿 ❤

[@Balladov]

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!

[@julieteve724]

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!

[@MrKingsley16]

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.

[@bvlee5]

Looks so yummy. Excited to try the recipe.

[@mcunicorn9212]

Just had one at Mae Nam on Samui 😊 Really have to try this myself 😃 Thanks for the vid 😃😃😃

[@nalfarbz152]

I love thai food .since i watched your videos.

[@GaiaCarney]

Thank You, Pailin’s Kitchen 💖 Massaman Curry is my favorite! I like when it is spicy 🌶 and the peanuts soft 😊

[@akisakun7306]

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!!!

[@swallowithzalo9796]

That low grunt "aww yes" Makes me hungry every time 😭

[@miahahahaha7296]

Nice pai you should do more beef dishes ❤️ I love your cooking

[@bluorb]

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...

[@sconet7634]

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!

[@georghiecretme6204]

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?

[@chungchi6318]

Thank you so much for your sharing!! Would you share the recipe of tom yum gon pasta?

[@Nitemaredaydream]

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

[@ciganyweaverandherperiwink6293]

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 :)

[@steveraman4562]

just excellent and with a big smile of yours wish you all best for years to come

[@bluorb]

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 🙀😻

[@Thick_Cut_Bacon]

I am SO doing this dish this weekend! Thanks again Pai!

[@stevegand]

"Goo"... lol! Another FANTASTIC video.

[@wingsabre]

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.

[@ragga_muffin_84]

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 👍🏻

[@madelinekeran653]

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!..

[@Pennylhkf]

I made this recipe and it turned out very nice like my local restaurant in Australia 😁

[@MsTgrai]

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?

[@sivacoolblackbee2773]

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.

[@rina2012ful]

You are an excellent teacher and great personality. I do hope you will have your own cooking show on tv one day.

[@hunkhk]

Who needs TV? She is an internet sensation

[@CK-zm8nz]

I can't wait this video to become one of your most seen/popular dishes!

[@b0rbifett]

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!

[@jepoyfern5627]

Your recipes give me life!

[@Doosidoo]

😍😍โหยหาสูตรมัสมั่นเนื้อ ขอบคุณค่าาา

[@hientunnell8572]

Thank you for posting the video and recipe I tried and it is so good!! Thank you!! I have a question.. where is in Vancouver that I can buy the shrimp paste that you use ? I tried many Asian stores they don’t have it. Thank you!!

[@adamthehtkminion6750]

Hi Adam here - and yes it can be tricky to find :) When shop for the show in general we go to T&T first, and if no luck then Dong Thanh Supermarket or My Tho Supermarket (both close together on Kingsway) or 88 Supermarket - all are on the map here ... hot-thai-kitchen.com/locate-a-thai-grocer. Cheers and good luck! :)

[@hientunnell8572]

@@adamthehtkminion6750 Thank you Adam for quick reply!! I will continue hunt it from these stores 👍🙏 🙏🙏

[@alexabreeze5543]

I tried this recipe..but used cashews instead, SO DANG GOOD! Thanks Pai!!

[@sing759]

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

[@chansodispo8143]

looks really yummy, i would definetely try this one day. Tks for sharing.

[@ghrayo]

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?

[@timmcgrath9708]

Was going to look at several videos but this chick knows her stuff so have stopped here. Fantastic!

[@ZipTumbleFast]

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.

[@brentjosephgaza1423]

It looks so delicious.. tnx for the recipe

[@jayamerchant9515]

I love your videos very well explained Thank you very much

[@ask230]

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.

[@paulking962]

I even cut any fat and sear the beef in its own fat. I've even done it with chicken thighs.

[@ashdiana9206]

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

[@karbyoz8191]

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!!

[@leoflusa]

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! :)

[@brandon3872]

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 :)

[@tonkatoytruck]

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.

[@PailinsKitchen]

Galangal thrives in hot climate, so give it a go!

[@6kOk3]

Looks delicious! The curry looks great also...

[@user-ub4sc9di9o]

Thanks you are the best teacher khap khun krap❤

[@didisinclair3605]

I'm about to make this for the third time. Absolutely divine.

[@msblossom6351]

Hi! I was wondering is it ok to make the beef broth in a pressure cooker to save time?

[@dingus49ovi]

My wife just made this for me. Oh my, tremendous!

[@nickamarit]

The braised beef sitting in "gunk and goo" actually looks pretty tasty. :P

[@nihavd]

@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?

[@b.dec.8006]

I love your recipes so much 😋😋😋😋

[@240guy9]

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.

[@PailinsKitchen]

Lemongrass is not tangy at all, despite the name, so adding extra tamarind it not the solution for lemongrass shortage! Try again next time!

[@TheKatlnelson]

Oh my favorite food ever!

[@restonsunday]

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.

[@jacobbates9875]

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?

[@PailinsKitchen]

If you can maintain a low simmer completely covered, that's better as it keeps all the aromatic molecules inside. I usually cover it loosely because I find that if I cover it completely...and I can't see/hear it, it ends up boiling away inside if I'm not careful with the heat.

[@jacobbates9875]

Awesome thank you!

[@notorioushsg1]

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?

[@AdamHotThaiKitchen]

Hi there - and here you go hot-thai-kitchen.com/instant-pot-massaman/ :) Cheers! Adam

[@rollieize]

Love this!