Massaman Curry Recipe มัสมั่นไก่ - Hot Thai Kitchen!

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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!

[@MiG19RD-9]

If I wanted to use chx breast instead, should I adjust cooking times ? Thanks

[@patrickmckillip64]

I read somewhere long ago, that "Massaman" was a corruption of the term "Muslim man" Curry, as the flavor profile was along the style of curries made in Muslim regions. Donno if true. 🤔

[@mariacecymorales1625]

I just made that with lamb! Smells so good, I just put the potatoes in it. Thank you for the recipie! I love your cooking Pai!

[@MsKestrela]

A Thai friend gifted me a wonderful Massaman beef curry today, and after tasting, I had to find what was in it. When I searched, your recipe came up, and since I'm a new subbie to your channel, I knew this was the one I wanted. As you listed the spices, I was tasting each one. Excellent video, and excellent Massaman!

[@nicoledo5105]

I'm a new cook, and I've learned so much from your videos! Thank you for explaining general cooking techniques/rules along with actually cooking. I love thai food!

[@lorryshirey2163]

Hi Pailin, It is so hard to order Massaman Curry at Thai restaurants here. I had to try your recipe and let me tell you absolutely delicious.. Thank you for sharing

[@buntychea2616]

Pai! Love your videos and Massaman is my all time favorite dish. My mom made this for us all the time when we were younger. Massaman is one of those dishes that always taste better the day after and dipped with french bread. Makes me miss my mom very much. Thank you for your touch to this dish.

[@PailinsKitchen]

Great question! It's usually already ground up in the curry paste, so it is not necessary to add it again unless you particularly like the flavour of it and want it to stand out, in which case adding it would be beneficial. People customize the spice ratio in massaman curries all the time depending on their preference.

[@c.m.1311]

Made this twice now and it's sooooo delicious! In fact, I made a batch this morning to take to a potluck tonight to share with a few friends who have never tried a curry before! I'm hoping that starting them with a massaman curry will open the door to the world of Thai deliciousness :) Thanks for you fabulous videos~

[@PailinsKitchen]

Interesting! Thanks! I will have to get the book for myself!

[@zlatanonkovic2424]

Thank you very much Pai for sharing this wonderful recipe with us! I love those birds in the background. Reminds me of a wonderful time in BKK

[@ghrayo]

I love to come back to this video, because is such a yummy recipe but also to see your incredible improvement on your work! congrats pai!

[@Yeediatable]

I always put peanut butter at the end when I add the fish oil and tamarind .....it might be a sin but it tastes awesome..:D

[@PailinsKitchen]

Hi! Either one will work. I personally prefer the soft paste one myself cuz it dissolves more easily, but I can't get it where I live, so lucky you! Rule of thumb also is to go for the darker, richer colour one.

[@PailinsKitchen]

Oh Thanks! Yes the website should be coming up in a few weeks. Thanks for spreading the word! I hope you get a chance to cook some of the dishes yourself!

[@PailinsKitchen]

Ahhh, that's certainly a possibility, Thank you for that!

[@sunshineshin]

This recipe looks so yummy! I was wondering if you would make a video on how to make the Massaman curry paste? That would be amazing of you! I love your videos, I have learned a lot. Thank You!

[@ruiz1707]

Love how you present the cultural roots of the dish!!!!! Wonderful!!! Thanks for sharing

[@ChuppyDuh]

When you just watched the Beef version of this dish! Totally going to binge watch your older videos :))

[@DavidBallin]

Made this for my family tonight and it was beautiful! Definitely the best curry I've ever had the pleasure of making. Thank you for sharing this wonderful knowledge.

[@evaluna8100]

Love Thai cuisine and love your channel. I was spending so much money eating Thai food at my favourite Thai restaurant that I decided to learn how to make it at home. I have watched quite a few of your videos and must confess they are a gastronomic delight. My mouth waters just looking at the dish being cooked. Also the little tips and explanations are very useful especially for people like me who are new to the ingredients used in the various dishes. I wish you all the best and want to say we appreciate the authentic Thai cooking lessons. And I am a bit jealous of your husband / kids (if you are married) as they get to eat such amazing food 🥘 on a day-to-day basis. Hopefully in a year’s time I would have mastered the art of cooking Thai food enough to make myself and you proud.... lol Also what makes your channel a delight to watch is good, camera work and your English. Your clear diction and neutral accent makes it easy to follow your instructions. The Thai accent is a big problem with some of the other videos of similar type because it makes it very difficult to follow what the cook is saying. This is perhaps the biggest USP of your channel.

[@LeeRichards-qo5po]

Actually, your information is not correct about it's origins.. Massaman curry doesn't originate from the south of Thailand. It was actually developed in Ayutthaya during the 17th century . At that time, Ayutthaya was a bustling hub for Persian traders during the Ayutthaya Kingdom period. The local Siamese people were influenced by these Persian traders and incorporated Persian spices into some of their cooking, which led to the creation of Massaman curry. The name massaman is a corruption of the term mosalman, an archaic word derived from Persian, meaning "Muslim". Hence, many earlier writers from the mid-19th century called the dish "Mussulman curry"

[@choltaire]

We need proof pls

[@LeeRichards-qo5po]

@@choltaire it’s all in the history books. Go and check it out.

[@GrantHendrick]

Thank you for the detailed description of your cooking!

[@SodagreenVic]

Hey Pailin we all miss you so much! Glad to see you back!

[@realgud]

Thank you! I have just returned from Thailand and am desperately missing the delicious dishes esp this one!!! Can't wait to try and make this :)

[@PailinsKitchen]

+Madeline Faiga Let me know how it goes!

[@phuongngocpham]

So glad you're back Pailin. Your instruction is good as always. Please keep the videos coming. I hope you will post videos on how to make khao niew muu yang (sticky rice and pork on the skew) and khnom thai (thai sweet desserts). Those are my favorite when I was in Thailand. I really want to be able to make them myself. Thank u so much.

[@BigGutC64]

This is a great dish. I finally made it at the weekend and it went down a treat. Thanks go to you and the other youtubers who put up a video.

[@alexlim2751]

Hey Pailin, I just wanted to say thank you because its thanks to you that I started cooking Thai food few years ago. I just came back from South East Asia for the very first time. I also just learned that you are Canadian! Khob kun ma krup! From Montreal

[@PailinsKitchen]

Yes, it totally would. You can saute your curry paste in it, and then add the coconut milk to it afterwards.

[@BasD]

I will try this tonight, using store-bought (Amazon, really) masaman curry paste. I know there's a recipe for your curry paste in your book as well (which I bought a few weeks ago :) ) but I'm lazy so will see how this turns out. Glad to see you step through these recipes on KZbin!

[@jbuzzy]

It's great your back and you picked Massaman what a way to return. I love all the thai curries. One thai curry I've never eaten is khao soi from the north and manly in Chiang Mai. This year is the year as I'm going to spend a week in Chiang Mai. I can't wait to give it a try. Thanks for all your hard work and very glad your back. I alway learn when watching your vids as well as being entertained. Your great.

[@elenapiacentini1538]

I was looking for this recipe for a long time! I've benn in Bangkok this summer and i fell in love whit massaman :D Thank you so much!!!!

[@michaelvong2980]

Great recipe. Made it and the taste was even better overnight. Thanks Pailin

[@kathydiamond6064]

definitely giving this a try, thank you Pailin for sharing!

[@shawnmcguire4497]

Even these older PailinsKitchen shows are great. The newer ones are improved but we expect that. Yes?

[@PailinsKitchen]

+Shawn McGuire These are "vintage" lol :) Thank you.

[@shawnmcguire4497]

+PailinsKitchen Yes, Now that you mention it, I can see the subtle distinction, Breathtaking in scope, or nearly. Love your work, and the videos too... ดีขึ้นทุกวันThanks again.

[@djakkdjakkd]

Well the older is the better. The newer and more things are added.

[@PailinsKitchen]

Good question, it's to coat the chicken with the spices, giving the chicken maximum exposure to the most concentrated form of the spices, so the spice can penetrate the meat more easily. If I pour the coconut milk on top of the chicken without mixing it with the spices first, the coconut milk will coat the surface of the chicken, dilute the spices, and becomes sort of a barrier.

[@zidmt]

Thanks for taking the time to make this video, you are either a chef or a really good cook..hehe. I'm a farang living in Thailand and my new hobby is cooking Thai meals so I will be sure to subscribe and watch your other vids.

[@PailinsKitchen]

You're welcome!

[@clairebare8705]

Yay!!! I missed you!! Thanks for the new video :)

[@mermodfreres]

I love how she stresses the need to taste and re-taste your cooking -- excellent advice!!!

[@craig9843]

Beautiful filming location there all with the sounds of the birds.

[@Le_Vang]

OMG!!! finally another video, love your videos by the way :)

[@terrysvanman]

I was sad now your back im happy and looking forward to more video's

[@keivankarimi8417]

Great recipe, I tried this today with chicken , and it turned out great , almost taste like a massaman I tried in Thailand . Thanks for sharing

[@changpuak]

Your background information is just awesome - now I know, why my curries with canned coconutmilk failed. ขอขอบพระคุณ.

[@jepolch]

I made this today and it was absolutely delicious! I had to put the rest in the fridge so I would stop picking at it! :)

[@90sarcadefighter5]

Another superb video, i love your style of presenting! explaining what your doing as well as some history ETC. 68 videos as well, brilliant, from now on when ever i want thai your the person to come to :)

[@PailinsKitchen]

Thank you! Happy New Year!

[@gtto22]

Thanks! I live in Thailand but I am currently stuck in the US because of Covid situation. I needed some good Thai curry. This was perfect!

[@krisissocoollike]

Great, thanks. I'm going to make this tomorrow. Thanks for the recipe! I enjoy your videos.

[@johnlounsbury6191]

so Pai, I really enjoy your videos and enthusiasm. Question: potatoes are a new world plant, how long have they been incorporated into Thai dishes?

[@PailinsKitchen]

Start with 1.5 Tbsp and adjust from there. They're usually more concentrated.

[@bearablepain592]

I love your Alton Brown-esque meets authentic Thai expertise.

[@iloveu1910]

Cannot thank u enough...just.made it and its d most beautiful dish i hv ever made... Been 3wks i came back from thailand but trust me i m still floating around there only....luv luv luvd everything about it planning holiday #2 already...lol

[@anchanakk]

Nicely done, both your cooking tutorial and qulity production..You should do a TV show in the US. Luv it...

[@PailinsKitchen]

Anything that is acidic has preservative properties. For the block, keep it well wrapped (ziplock) and well refrigerated and it'll last you a long time. I'm not sure how long exactly because I've never seen it gone bad! The juice will last you in the fridge at least a week, but if I make too much, I freeze it in an ice tray and empty the cubes into a ziplock, so they last forever and doesn't take up fridge room!

[@lumierephoto]

Yes, palm sugar is so important for this dish's authenticity. I usually end up using about 2 1/2 tbsp of the magical stuff. I'm not sure if it's because I'm using the concentrated tamarind juice. I need to try making my own so I can taste the difference. Also, for me anyway, peanuts are a necessity (I know you mentioned people with alergies, so I exclude those who do). First time I ever had Massaman curry I fell in love with that peanut component!

[@tippyh4639]

Sawade, will be my 1st Masaman Curry, the demo is easy 2 follow , will make it soon. koop koon nong.

[@jazz1bro]

I'm very impressed with your sense of self empowerment!

[@oceanelf]

yei you're back!

[@lumierephoto]

Love that outdoor kitchen!

[@joelmb1000]

It's nice to see you back ^_^

[@weizhu4010]

Pailin, you are also a good English teacher!

[@owenmathews73]

Love your videos! I'm a bit of a glutton for punishment (and somewhat of a from-scratch snob, and a cooking nerd) and I really love making my own curry pastes. Do you have from-scratch recipes of your own for the various curry pastes, or can you recommend some?

[@GreenEnvyDesigns]

welcome back! :)

[@1118marilyn]

ok, thanks Pailin! I'll try that out - I'm making it tonight :)

[@sansidekick1]

chai yo! you are back and thank so very much for sharing this. sawadee cup

[@davinatest8467]

Great video, great tutorial

[@NabilAbdulrashidComedy]

Subscribed!! Love Thai food.. Malay too, both have striking similarities to some west African food believe it or not :)

[@lilin9502]

Hi, I just started to learn Thai cuisine, and really enjoyed your presentation! I went to a Thai grocery to buy palm sugar, but found there are two forms of it. Dry, solid, white and the other is paste, puree-like, yellowish, what's the difference and which one do you recommend me buying? Thanks!

[@666dynomax]

thanks again! the massaman curry is about 4 minutes from being done. I only had tamarind paste, but it seemed to work well, used about 1 TBSP. I like how the chicken is whole, I took the skin off is all! great taste

[@TapManDancer]

Your username shows me you desperately need to give your heart to Jesus Christ.

[@PailinsKitchen]

Beef will take at least 2 - 2.5 hours to braise until it's fork tender. This could be more if you cut the beef large. This also means you'll have to keep an eye on how much water is left and top it up if necessary so that it doesn't become dry.

[@dragonboy718]

my fav dish....love the outside kitchen! I want to visit thailand

[@TapManDancer]

Isn't she in Canada?

[@ajax377]

Hey... Nice video. I made this following your recipe and turned out pretty well I think. I couldn't find the tamarind juice though (used lime juice).

[@PailinsKitchen]

Excellent! Congrats :)

[@sanjivsharma2263]

Amazing … how long can I keep the paste

[@tomasz5740]

Hi, I made this a few day ago and it was absolutely lovely. Can I just ask two questions? 1) Is it meant to be sweet and then balanced out with the sour tamarind? That's how mine turned out and everybody loved it. 2) Despite it's success it didn't have the red oil on top. I wonder why as I think I cooked it correctly. Could it be because of the coconut milk (Chaokoh)? Or did I use too little oil to fry the paste? Thank you! :)

[@PailinsKitchen]

Tomas Z Hi Tomaz, sorry i took a while. Your flavour profile sounds about right. The oil has to do with your coconut milk, some have been homogenized to prevent oil separation, which is not a big deal so don't worry about it!

[@folkloricogeek1]

@@PailinsKitchen can i use mild chilis?

[@rumble329]

Suprise to see your update video, great to see you back, welcomback,and thanks for shearing !!

[@therealbs2000]

I like these old videos more than the new ones!

[@nomnom8343]

made this using the same ratios as in your recipe, was sure to render the fat from coconut milk, saute the curry paste (and even used more than the recipe called for), sauteed the paste for a good while, and my curry is still very light in colour! Any ideas on what I did wrong?

[@kennethlin884]

I made this tonight - my first time making any sort of Thai food. I Aroy-D package but it came out tasting like Tamarind. I used a paste and maybe put in too much. Would you fix it with more sugar or fish sauce?

[@yagirlmel]

yayyy! new video, thanks!

[@LILBERRY40]

When you make homemade taramind juice, can you keep it on the shelf and how long does taramind block last on the shelve after it is opened?

[@hman630]

Hi Pailin I was wondering if you can post a video on how to make Thai Spring rolls? Thanks James

[@SimplyBakings]

good job!

[@GunasskaranA]

11 years ago you have commented but no likes

[@sudzbuddy6]

Ahh -- OK, sounds good to me. I do like the added flavor of the whole nutmeg so more I shall be adding... Thanx, I look forward to your other videos (the sticky rice one is great)!!!

[@jenn5594]

Can I get the massaman curry at Tesco? Or do I need to go up to a bigger grocery store like Rimping?

[@agapejohnlagon9204]

I heard about the canned coconut ,in my observation mostly who use the canned coconut milk are bar tenders for teir piñacoladas because i observed that it ismuch sweeter than other the other products like that of in the cartons or sachet although i care less because i use the fresh one in fact we have our own manual grater 😊😊😊😊

[@Tieebone]

Dear Pailin, can I use the same ingredients for nua panaeng? Krap khun mak, krab.

[@kunzitewelshite3344]

lovely jubbly can I add any vegetable in Massaman Curry, Thank you...

[@levenewong4742]

If I wanna buy massaman curry paste, what brand would you recommend?

[@johnchanchan8872]

Nice 1 Love Pailin's Kitchen

[@olivia6485]

can I use coconut in the block form as well as tinned coconut milk to give it that texture instead of the carton?

[@andrealim3857]

Pailin, can we make the masaman curry paste by ourselves?

[@SimplyBakings]

I LOVE THAI FOOD!

[@mooky939]

Nice job. Thank You.

[@beetrf]

looks so delicious!

[@bayouranch]

really looks good, thanks

[@northshoregirl72]

Whoa..a throwback episode! Retropai...

[@tonkatoytruck]

I like your videos and I have learned a lot from them but I was really hoping you would show us how to make the actual Massaman spice mix.

[@pennyjoyce8172]

Q.

[@pennyjoyce8172]

Q.

[@ChuppyDuh]

tonkatoytruck You're in luck as she actually just made a video on the Massaman Paste :))

[@geetananda8314]

Thank u for sharing this curry very nice

[@Mohanpalli6]

Love you love it verry good Please let me known How to make shrimp pest

[@Hii-isMe3]

Hi Pailin, can i use mutton for this recipe and can i add clove , cardamon also. Just bought bamboo, might also add it in the curry. Txs for the recipe

[@PailinsKitchen]

Sure, you'll have to cook it for a few hours though.

[@PailinsKitchen]

So you can saute the curry paste with vegetable oil and then add the coconut milk from then can, rather than sauteing the curry paste with the broken coconut oil. It will work just fine.