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. 🤔

[@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!

[@PailinsKitchen]

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

[@ruiz1707]

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

[@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.

[@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!

[@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!

[@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!

[@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.

[@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.

[@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

[@GrantHendrick]

Thank you for the detailed description of your cooking!

[@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.

[@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

[@kathydiamond6064]

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

[@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~

[@michaelvong2980]

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

[@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.

[@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.

[@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.

[@craig9843]

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

[@krisissocoollike]

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

[@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.

[@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!

[@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!

[@SodagreenVic]

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

[@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.

[@jazz1bro]

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

[@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

[@terrysvanman]

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

[@bearablepain592]

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

[@ChuppyDuh]

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

[@lumierephoto]

Love that outdoor kitchen!

[@mermodfreres]

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

[@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!!!!

[@davinatest8467]

Great video, great tutorial

[@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

[@bayouranch]

really looks good, thanks

[@clairebare8705]

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

[@Le_Vang]

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

[@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!

[@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.

[@beetrf]

looks so delicious!

[@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.

[@anchanakk]

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

[@weizhu4010]

Pailin, you are also a good English teacher!

[@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!

[@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! :)

[@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.

[@therealbs2000]

I like these old videos more than the new ones!

[@mooky939]

Nice job. Thank You.

[@faroutadventures]

Looks good!

[@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

[@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!

[@geetananda8314]

Thank u for sharing this curry very nice

[@tippyh4639]

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

[@1118marilyn]

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

[@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!

[@changpuak]

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

[@yagirlmel]

yayyy! new video, thanks!

[@PailinsKitchen]

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

[@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]

Hi! What I meant was, if you buy the pre-made tamarind juice, you'll use less of it because it's more concentrated. The one I used in this recipe was home made, so it's usually more watery. The amount will depend on the brand you use as well, so just gotta taste. I'd say start with 2 Tbsp and taste and adjust from there.

[@poptopfl]

Delicious!

[@dragonboy718]

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

[@TapManDancer]

Isn't she in Canada?

[@oceanelf]

yei you're back!

[@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?

[@joelmb1000]

It's nice to see you back ^_^

[@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!

[@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)!!!

[@rumble329]

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

[@OHexpat12]

Well done!

[@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!

[@GreenEnvyDesigns]

welcome back! :)

[@sansidekick1]

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

[@scottsano]

Thank you

[@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.

[@peterzima8416]

Love the birds around.like we are hungryyyyy :-)

[@sanjivsharma2263]

Amazing … how long can I keep the paste

[@NabilAbdulrashidComedy]

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

[@northshoregirl72]

Whoa..a throwback episode! Retropai...

[@PailinsKitchen]

Thanks for your comment! Hmmm, I don't think Massaman means muslim, at least not in the modern day usage of the word. But it wouldn't be surprising if that were the case at some point in time!

[@seamusdebuitleir20]

Tanx Pai.

[@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

[@johnchanchan8872]

Nice 1 Love Pailin's Kitchen

[@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?

[@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!

[@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?

[@dantae666]

can also add coconut cooking oil to get the look of oil in there worked for me when i didn't get the coconut mil to break

[@giaiz]

Hey please keep posting videos!! Your fans still follow you!

[@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?

[@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.

[@nalfarbz152]

Hi pailin ❤

[@Union801]

สูตรที่ดี

[@user-by9qb1bt9b]

Yea!!!So Delicious Bruh!!!!!

[@TrueBlueEG8]

She is an amazing cook and beautiful too, I am in love