This Massaman Curry Will Make You Fall In Love With Thai Cooking

[@thatdudecancook]

Start speaking a new language in 3 weeks with Babbel 🎉. Get up to 60% OFF your subscription ➡Here: go.babbel.com/t?bsc=usa-influ-eg-dt-1m&btp=default&KZbin&ThatDudeCanCook&Influencer..Apr-2024..USA-TATAM..1200m60-yt-thatdudecancook-apr-2024

[@Jesussaves852]

Jesus loves you and may God bless you

[@p-__]

My farts are better than ThatDudeCanCook’s farts 💨

[@God_emperor_Doom]

Please make some spicy curry recipe, 😢which is very spicy that will bring out sweat and a running nose

[@thatdudecancook]

Let the kitchen be your playground! HAPPY COOKING!

[@p-__]

My farts are better than ThatDudeCanCook’s farts 💨

[@Sniperboy5551]

Thanks to you, Chef Jean-Pierre and a few others, I’ve discovered my passion. Thanks, dude.

[@mostlyright5384]

Can you use ramen noodles and the flavor packet instead of the curry, meat and vegetables??

[@zzzzzz69]

I'm Thai and this looks legit! Love your use of shallot oil. Not many places take the time to go through the flavor building steps that this curry needs. Even in Thailand, most street stalls do a fast watered down version not worthy of the international hype this dish garnered. But when you do it right, and there are different ways that different cooks go about it (which is part of the fun), the results can be amazing.

[@TheLemps2012]

Joshua Wiseman was always my lead cooking channel. It’s now you my guy, my kids and I love your videos. When I’m cooking and they sit at the bar they ALWAYS go: NOW LETS GO!! (Slam)

[@matthewrenshaw]

Yup. Weissman sucks ass now.

[@magamisic5924]

problem with wiseman is he's become way more arrogant nowadays

[@TheOiamachi]

you need to find yourself a grave@SteveSherman-ij5gm

[@MyRealName]

@SteveSherman-ij5gm No we don't need more arrogant cooks happen to cook things 99% of viewers could never replicate. You need more arrogant cooks and I can see why, but speak for yourself.

[@louballs]

​@@magamisic5924It happens with all the KZbin cooks. Start off making good videos with good recipes. Then run out of content and start making videos like "I Cooked A5 Wagyu for 19 Days in Campbells Soup".

[@Greydawg]

The big tip I'd add: *salt & then dry your shallots before frying them.* The salt brings out an inescapable amount of water, & drying them helps cook them more evenly & with *way* less bubbling of the oil. Most importantly, they're just straight up more crispy (trust me). 💯

[@pik377]

One tip that I like for thai curry is to let the coconut milk sit until the cream separates and fry the thick cream for about a minute with the curry paste before adding broth/rest of the milk

[@johndcoffee632]

Tip of the hat to you my friend, i do this every time, it's a subtle change but it really makes a difference

[@Cove4773]

I do the same, such an underrated step.

[@JoseWolff]

yes! learned that years ago from Pailin Chongchitnant's channel and yes worth the extra step 🔥

[@brian5728]

New favorite youtube cooking show. Speaking as a professional cook/chef for over 16 years, same professional know how as Weissman but with out the flexing.

[@jerrylewis4724]

sonny has a lot more experience than josh

[@Lunatix246]

I like both of them, but this channel is less pretentious.

[@nyanuwu4209]

@@Lunatix246 Weissman's not pretentious. He's just cartoony and obnoxious with the editing.

[@MrAlwaysRight]

​@nyanuwu4209 my guy, Joshua is the definition of pretentious. He hates on everything that isn't an expensive meal or home-cooked with expensive ingredients.

[@braydonbearnson8720]

​@@MrAlwaysRighteverything he makes is also "the best he's ever had". Gets annoying after a while.

[@martijndejong4754]

Man, I usually never comment on KZbin videos but I have to. Such an A+ cooking channel. The recipes are always fire and love the humor bits, really makes your videos stand out so much from the others. Glad I found your channel a while ago and will continue to watch every video! Keep up the great work

[@martijnbuunk]

Ik ben het helemaal met je eens!

[@sawboss5794]

"Fire"?

[@anthonyprose4965]

Just remember, "I'm bald"

[@BigMuff75]

😂

[@pizzaishappiness7994]

That's a lot to remember. 😂

[@DeliciousVicious777]

Hi Bald, it's nice to meet you. I'm Dad.

[@muszr00m]

😂😂

[@karlm127]

I’m bald o/

[@sarkhori]

A rice cooker is a convenience thing - the trick is to figure out the right ratio of rice to water for the type of rice you are making. For instance, most Rice cookers say 1:1 rice to water, but if you're making long grain basmati, you may need 1.5 or 1.75 cups of water to 1 cup of rice, depending on rice quality, age, dryness, etc... On the stovetop, though, 1.5:1 for short grain and 2:1 for long grain works just about every time, and you have more options on making your rice than "just the basics." Brazilian Style Rice for four servings (2 cups of medium grain rice): 1/2 white/yellow onion diced small 3 cloves garlic, diced fine 3-5 tsp salt, to taste Cooking Oil Rinse the rice, set it to drain. In rice pot, add 2-3 tbsp oil. Heat. When it shimmers, add onions. Stir continuously - looking to sweat/go transparent, but not to get any color. When onions are almost done, add garlic, sauté for a few more minutes. Add the garlic, stirring the rice, onions and garlic until the rice is coated with the flavored oil. Add water at your desired ratio; for medium grain rice I go 1.75 cups of water for 1 cup of rice. Stir it up. TASTE THE WATER - it should be as salty as you want your rice. Bring to a boil, then turn down to a simmer, cover, and let it cook for 17 minutes. Turn it off, let it sit for 10-15 min, then fluff and serve. Perfect every time... :)

[@p-__]

My farts are better than ThatDudeCanCook’s farts 💨

[@jiquerez]

You know your rice. That's nice.

[@sarkhori]

@SteveSherman-ij5gm :) Maybe the first few times, if they're learning on their own and didn't learn from their parents growing up. I'm from the US, and rice wasn't a common thing for me, but my wife is Brazilian and Brazilians eat a LOT of rice. I don't know anyone who grew up in Brazil (or any other rice-eating country) that doesn't know how to make a good pot of rice, but your experience may vary... :)

[@MrJdizza]

I agree with your rice cooker comments. I've never owned a rice cooker since I always get good consistent rice from just using a pot.

[@pnp8849]

We add pineapple chunks and peanuts during cooking. Cashew nuts can be use as topping. Add little red curry paste for to make it spicy seem to taste better. I'll try your way for comparison later, thanks

[@jimnech5066]

If I decide to make this dish, will you come over and measure the water on my rice with your nail?

[@thatdudecancook]

No but I will cut off my finger and send it so you can do it yourself

[@p-__]

My farts are better than ThatDudeCanCook’s farts 💨

[@mstrwoodley694]

@@thatdudecancook😂

[@phonkey]

​@@thatdudecancook You could do a giveaway. 10 lucky viewers gets a water measuring finger.

[@heath1234able]

I love cooking this every now and then and you have just encouraged me to try it this way, I swear your videos always come right on time.

[@indiadeadly]

After 13 years of watching cooking videos on KZbin your recipes are the ones I recreate the most thank you

[@mattkain1973]

I’ve been cooking rice in a double lid donabe. Wash 3 cups rice, add 4 cups water, then on medium/low-med gas for 14 mins from cold. Gas off (pot will be pumping white steam like a train) then stand for 10+ mins. Perfect for me.

[@Iko0025]

You the man - finished two of the chicken recipes from the cook book = Shoyu and Garlic Basil - yum yum good. Get the book folks ❤️👍🇨🇦

[@mattastic247]

Your rice recipe changed my life but I’ll admit that I increased my time to 12 min simmer and 12 min or more of steaming and it would come out perfect. Gonna have to try the 10/15 with less water.

[@anthonydolio8118]

It's looks like a real winner. I've noticed recently that, in a lot of Asian cuisine, the dishes have double carb -- rice and potatoes, or noodles and potatoes, etc. Real comfort food.

[@yodrewtube]

OMG.… Just that rice, cooking segment was amazing! You give too much gold!

[@MrMultiPat]

You should try making Thai Basil fried rice, or Thai green curry. Those were my favorite foods when I visited Thailand last year.

[@JudyArroyo-uo4sg]

The best chef / comedian on KZbin

[@wowomg1980]

My Thai mom watched this and said she’d love you long time

[@jasonMMorris]

Ten dollah she Vietcong or wha

[@dreichert1438]

My goodness that looks so good! When it comes to the race I use the Mahatma basmati or Jasmine. Get the right ratio of water and be very exact, let simmer with some oil or butter for 10 minutes or 15 if a big batch while stirring every five, turn off the burner and set it to the side to rest and steam at least 30 minutes before fluffing. I'll put it on the burner after 10:00 to keep it warm and then fluff with a fork. After that point in time is separates from the bottom of the pot and leaves you with moist and beautiful rice. If I go to put it away I put it in a Chinese container and if it feels a little dry I drizzle a tiny bit of water over the top and seal. Can also do this before reheating in the microwave with a cracked lid and after you play with it a few times you'll get the hang of re-steaming your rice and ending up with similar to the fresh cooked product most every time

[@palexanderrice]

2 things I’m always in the mood for, curry and Thai tea

[@Xani13]

My wife and I have a $50 Zojirushi rice cooker (the same kind she used in the Philippines) and we have always had good luck with it. As far as water filling goes, we both have smaller hands so we fill up to the second knuckle on our middle (or index in my case) fingers.

[@thecoobs8820]

You and Vincenzo are my favourite KZbin chefs, great recipes, easy to understand process, and hilarious

[@rage_tv4493]

you are absolutely the #1 cooking channel in my eyes brother

[@American_Heart]

Can't wait to make this recipe. We're curry-ous to see how it turns out 😉

[@fatzoe123]

Thank you for all of your content -- you have 100% changed the way I approach food prep and recipes. Cheers!

[@iamrandalltier]

“Get the hell outta here.🙂 “ “Okay-” LMAO?? 😭😭 4:34

[@kandolosky6732]

Perhaps you can cook a Kazakh dish since your wife is from there. I’m an ethnic Russian also from KZ and our food is more heavily influenced by the Asian neighbors around us than the Slavs.

[@Nayr86]

He is married to fine cuisine no need for wife 👍

[@Xenomorphenia]

@4:26 😂😂❤

[@HokiePE]

Thanks for the tip on making rice. I just made some that way (minus the lemon grass and stuff - I used some green onions) and it's much better than I usually make! My GF calls her cat Sunny, btw!

[@jewelman]

I've been using the maesri yellow massaman curry paste just by itself with coconut milk and it's already good, can't wait to amp it up with this recipe

[@aaronwalcott513]

Here in TnT, we pronounce tamarind "tambran," and we absolutely love coconut milk in curry. We use turmeric,coriander,cumin (aka curry powder) to flavour and saffron to colour, though. I'm saving this recipe!!

[@jameswall8997]

I've never commented. That dish looks AMAZING!

[@rfrazar]

Love this dish! Would love to see a video where you discuss techniques and kitchen tools. I want to know all kinds of tips and tricks. For example… I noticed your sweet potatoes were in water. I assume it keeps them from turning brown? I threw out a bunch that turned greenish/brown while I was chopping… so, these types of tips would be really helpful. Thank you! Love your content ❤

[@RunningD]

Always love your videos, and we love Thai food so this is officially in the rotation! Thanks for making all these videos for us.

[@CyberBullyOfficial]

Thank you for making my lunch break that much more bearable.

[@Onico_xx]

You could also render coconut milk down to an oil and toast your paste in there! Love the vids dude!

[@belnoth9641]

Im going to make this Sunday.

[@heath1234able]

Made this tonight but marinated the chuck with some yoghurt+curry paste overnight, not sure if it matters tenderness wise since it stews but my god the flavour! Thanks Sonny.

[@yonah6632]

A little fat in rice works really well, highly recommend doing that

[@x4ms]

It looks fantastic and I have to admit that I think it tastes good too.

[@johno6294]

In Western Australia there’s a Thai restaurants everywhere even in small country towns. Massamam is how I judge them. The best massamam is in a small restaurant in Kalgoorlie.

[@MrMultiPat]

If you use a ricecooker you have to add a little bit of oil or butter, otherwise yes, it will dry out your rice a bit more.

[@chancejacobs8708]

Whats the place in austin you get your massaman curry at??? I go to one in downtown called mai thai but they dont have massaman!

[@claudiasaucedo420]

"stir, stir stir" lol thats susur lee's bit!

[@vanderfleet-martin]

Made this today it was excellent!

[@jacobfuller9532]

Love lemongrass when it is subtle, but when it overpowers the dish it tastes like lemon cleaner. I was excited to try Chiang Mai sausage, but damn it has so much lemongrass in it.

[@carystebner3052]

Man you are such a pro. Thank you very much!

[@helljumper_]

2:10 "and just remember... ⁱ'ᵐ ᵇᵃˡᵈ"

[@thedeceptivekhan]

I saw someone skin their entire palm on a Mandoline once. After that I swore never to use. I've worked on my knife skills to ensure that I will never need to. That being said I do have a Food Processor with a slicer blade that works very well, the only downside being that anythiing I slice in it ineeds to fit in the lid spout.

[@MichaelHorstmann]

Subscribed. Bout to binge your stuff

[@paulnoble3965]

Mate, I love your channel. 100% my go to! My favourite is your Oxtail. I’d love to see your take on Beef Rendang!

[@iwsutw]

This dude can cook

[@JossWaddy]

One comment on the spiciness level. Massaman is much less spicy than the red and green curries of Thailand. It's often made chillies free for very young kids. I can vouch for the spice tolerance levels being different though. I had a Tom Yum Goong soup in southern Thailand which the lady said she had made mild for me cause I was a tourist. Single hottest dish I'd eaten in more than a month in Thailand! I was crying involuntarily after about two bites! It was delicious though, and Tom Yum remains my favourite food. Great video and I really like this particular version of Massaman you did here. Thank you.

[@derekbidelman2442]

Do you ever rinse your rice? I've had mixed results for some reason. What's the main thing to do so you get the best results?

[@Aaronwaynemack]

TOTALLY FORGOT thank you for the reminder Sonny

[@padders1068]

Thanks for sharing guys! Looks and I'm sure it tasted even better! 🙂😋😎❤

[@Snake-filledChimp]

That looks phenomenal. 👌

[@jsimes1]

Oh dude I've been looking for a Massaman Curry recipe and I'm kinda excited you used a store bought paste. Making it from scratch looks fun but also many many ingredients. I also know it's probably not authentic but I've gotta put pineapple chunks in my Massaman Curry! 😁

[@00TimberDoodle]

"Just remember...I"m bald" LMAO The shaved head actually looks good on you dude! Really enjoying you're videos! I'm a novice trying to up my cooking game and applying these recipes to the various wild plants and animals I harvest up here in Canada

[@ryanleeharrell]

Nice. Thanks for an introduction to a new dish and a good laugh, like always. I'm not gonna cook this, but I'll order it the next time I'm at my local Thai place. Be well, bald guy. I'll be joining the club soon.

[@jumpieva]

for the lime leaves, is there a decent replacement or could I just use a little lime juice? I'm in a small town and can't really get many exotic ingredients.

[@munsamma]

Marcos adding his magic touch! 2:09

[@mcmikah]

Sonny - Is it possible to skim off the red colour? I Made this with some lamb I had around and mine was much lighter but I think I separated out alot of the redness.

[@bobsamchuck]

thanks sonny for sharing

[@AR-ue9bu]

Just made this.... WOW!!!

[@kamiros9739]

This is awesome, gonna make that soon

[@cubaisdeath]

I have my grandmas rice cooker from the 70s and it never fails me, shit was just built different I guess lol

[@justina.6769]

I know people who have a rice cooker and love them because it is very convenient. I personally don't want one because I know I will never use it when I have pots in the house, and why waste the money on one if you're never really going to use it. Another thing I notice about rice cookers is that if you read the paperwork that comes with them, they only recommend using white rice in the cooker because other types might not turn out well.

[@p-__]

My farts are better than ThatDudeCanCook’s farts 💨

[@embreedowling]

Pre-kids I would agree - I love my rice cooker now. Add rice to watching toddlers while making the rest of the meal? nope

[@jdkgcp]

If rinsed and cooked in a rice cooker it's not about "better or worse".... it's only about a different texture/style. It still tastes like rice. You can get one for like $12.... it's not exactly a massive investment.

[@drmtesta]

Rice cookers are really cheap and amazingly consistent. If you get one you’ll wonder why you didn’t do it sooner.

[@bbssbbss5226]

You are right

[@vullkani]

you are the very best my friend

[@samdoorley6101]

You would think Marcus would have the kindness to tell you about that piece of fluff on the end of your nose from 3:35 until 5:25. But no. And now I can't unsee it.

[@anandlakshmanan9708]

do you recommend any other oil then peanut oil if people have peanut allergies

[@whitest_kyle]

Massaman curry is also really good with roti!

[@beverleyseeto978]

Hi Dude thankyou very much for your amazing cooking Chanel . Where did you purchase the burner that you use. Not in the description bellow.

[@Sniperboy5551]

That’s an interesting technique for the rice, I’ve never seen someone put coconut oil in their rice. Sounds delicious, fat makes everything taste better.

[@Lokijoker36]

Has anyone else noticed that he changed his cabinets? I noticed, i like em

[@matthewtan521]

Please make a Thai green curry next!

[@warcraft8226]

thanks

[@dubOZ]

so if I'm not wrong, Massaman curry comes from the words Mosul + Man meaning Muslim Man curry I think? I might be wrong with that translation but basically the origins of the curry are heavily influenced by the spices from Arabic spices traders way back then. But again, this is all kind of hearsay so the story might be incorrect. One of my favourite dishes from my country so I had to find out its origins. You are missing out without the palm sugar but to each their own. For me, I put in carrots, regular potatoes and onions, but I usually stew the beef until its nearly falling apart and I throw in the veg for the last 20 minutes or so until the veg is cooked through.

[@rupman27isback]

The "I'm bald" part always gets me lol

[@tonygoshive785]

That’s one serious curry I can eat everyday. To skim fat easier, move the pot so it heats half the pan only? Turn up the heat and it willl push the fat to one side. Makes skimming much easier

[@monkeyboy1387]

I’m half Thai and damn you did good. I could tell you knew what you were doing when you used fish sauce in place of every other form of salt.

[@kevbrookbank4970]

Another outstanding recipe

[@BigMuff75]

This looks insanely tasty.

[@avi4032]

Amazing recipe, and amazing video. Learned a new dish today keep it up!

[@Booogieman]

Thanks. Now i know what to order in Thai restaurant

[@tonyandolora1475]

Love this channel. And I love Asian curries. @thatdudecancook, at the end of your video you asked for any extra input. I have a lot of friends who are from Thailand and Laos. My best friend Eric who owns the best Thai restaurant in Fort Worth TX, called Sikhay go there please. They put coconut milk in all the curries especially in the GAENG MASSAMAN GAI gives it a creaminess that compliments the other flavors.

[@georgepagakis9854]

Amazing!

[@theritchie2173]

The curry looks amazing, it's just a shame thematically speaking that Babbel doesn't support learning Thai (none of them do). I've had a giant tub of that same curry paste sat on my desk calling out to me for 2 months. Seems like it's time to go find some beef for the weekend.

[@disideratum]

Next time try putting raw peanuts in when you put in the potatoes. It's a nice texture and adds flavour.

[@andrewyouv]

I have a feeling Grandma is in that fridge.

[@steveziki]

Sonny, what is the butane cooker you use? Looking for one and that looks ideal! Unless there is another you suggest? Awesome looking recipe! Again, saved for future use! YKILY!

[@thatdudecancook]

amzn.to/3Ce49JI

[@thatdudecancook]

there you go!

[@steveziki]

@@thatdudecancook you're amazing sir! I'm in Austin this week, drinks on me!

[@4realdustin]

Sonny, THANK YOU. I also have the $$$ Zojirushi, And notice the same exact phenomenon that you were talking about. I thought that there was something I was doing wrong or I was just imagining this and being paranoid because you would think intuitively that a rice cooker would be the best way to cook rice. However, I don't even use it for sushi rice anymore. The only thing I find the rice cooker is really good with is making those one pot rice cooker dishes that can actually be really good sometimes. But for rice with any other purpose, I have also taken to just mastering the plain old pot. Thank you again for Yet another amazing recipe. Thai curries are one of my all-time Favourite things to make, so I really appreciate seeing this adaptation.

[@VintageFLA]

Can you do a Chettinad soon? Maybe lamb chettinad? I am in love with it, and need the Sonny take on it so I can make it deliciously.

[@s-rap7656]

May God bless yall ✝️