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!
MASSAMAN CURRY PASTE RECIPE: https://youtu.be/YWqvMq50yFI
WRITTEN RECIPE: https://hot-thai-kitchen.com/beef-massaman-curry
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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 YouTube 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 YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com
Video Rating: / 5
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?
You should Sear the bones as well.
@4:57 "look at all this super, tender… WAT?!" squeezy squeezy
You are an excellent teacher and great personality. I do hope you will have your own cooking show on tv one day.
just excellent and with a big smile of yours wish you all best for years to come
4:51 drools onto keyboard
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?
@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 Pailin, whats the difference between this one and Rendang beef? The ingredients are soooo similar. Thank you!
Hi! I was wondering is it ok to make the beef broth in a pressure cooker to save time?
Would leaving the fish sauce out make a huge difference in the end result?
she uses too small pots I've noticed
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?
Amazing..love Thai food…and u 🙂
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.
The braised beef sitting in "gunk and goo" actually looks pretty tasty. 😛
Is it okay to make this without potatoes so it could be more low carb?