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!
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. 🤔
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.
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!
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.
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.
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!
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!
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~
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!
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
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.
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.
+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.
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.
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!
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!
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.
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.
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.
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
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
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.
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
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 RUclips!
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.
Yes, small pieces is a better idea for group meal, although chicken breasts don't have a good texture after braising. I'd use cut up boneless chicken thighs, you'd need less time because they are smaller.
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 😊😊😊😊
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!
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.
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! :)
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!
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 :)
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!
Hi there! Panang is a bit of a different dish with slightly different ingredients, I should have the video posted for Panang soon, so keep your eyes open for it!
This is very delicious. An interesting observation, there is little differentiation between each online chef as to what constitutes Massaman Curry. They all have potato and onion, nothing else except the peanuts. Why aren’t other Thai curries so uniformly prepared?
Hi Pailin. I had always believed that Massaman means either "Muslim Man" or "Muslim Meat". Either way, I was told it has reference to the types of spices found in the Islamic cultures of Malay and even Northern Africa. BTW, you are absolutely adorable!
If you can't find boxed coconut oil (like I can't), just fry up your paste with coconut oil, instead Add coconut milk as you (normally) would to most curries later (at the part where she puts hers in the pot)
A booklet in the Thai language,"Tamnaan Ahaan Thai" ("Chronicles of Thai Cuisine") by a prominent award-winning Thai author, published in 1999, suggests that this curry was first made in the Royal Kitchens in Ayuthaya in the time of King Narai the Great, probably by an Indian chef in that kitchen and possibly to feed an embassy from Persia. (I don't read Thai. My Thai wife has read this book.)
I had no tamarind juice, paste, or concentrate, so I improvised with orange juice. It gave good acid and sweetness. I'm sure it is a little,different in taste, but it still tasted great.
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?
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?
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"
…Pailin addressed the fact that Malays are for the most part Muslims and this dish isn’t done with pork, she gave us the history of the curry from a Thai perspective that it came from the south…so she’s correct in pointing out the word massaman doesn’t translate but as you added historically beyond what the chef knew, it’sPersian based and was previously denoted as Mussulman. History is deeper sometimes than what we know from experience but it’s never wrong to tell the history as far as you know. It’s not lost however when the chef lists the curry paste ingredients that are spices from Persian origin, as much as she knows…so grateful to hear and learn about massaman curry cooking! 🌴😋🌴
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?
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)!!!
Would you cook bite-sized pieces of chicken breast for the same length of time? The 2 thighs and 2 drum sticks are good if this dish is serving two people (or 4 if you don't mind getting just a drum stick or just a thigh in your bowl) but I'm thinking cut up chicken breast would go farther as a group meal... do you agree?
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
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!
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. 🤔
Or it could be translated as difficult to make.
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.
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!
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.
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.
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!
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!
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!
Yes, it totally would. You can saute your curry paste in it, and then add the coconut milk to it afterwards.
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~
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!
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!
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
Start with 1.5 Tbsp and adjust from there. They're usually more concentrated.
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.
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.
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
Interesting! Thanks! I will have to get the book for myself!
Your background information is just awesome - now I know, why my curries with canned coconutmilk failed. ขอขอบพระคุณ.
Even these older PailinsKitchen shows are great.
The newer ones are improved but we expect that. Yes?
+Shawn McGuire These are "vintage" lol :) Thank you.
+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.
Well the older is the better. The newer and more things are added.
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!
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.
You're welcome!
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!
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!
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.
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.
Great recipe. Made it and the taste was even better overnight. Thanks Pailin
Love how you present the cultural roots of the dish!!!!! Wonderful!!! Thanks for sharing
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.
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
Your username shows me you desperately need to give your heart to Jesus Christ.
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
Sawade, will be my 1st Masaman Curry, the demo is easy 2 follow , will make it soon. koop koon nong.
Beautiful filming location there all with the sounds of the birds.
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.
Hi! You just let the coconut cook over medium heat the pan, no need to do anything to it just let it boil, and eventually it'll break.
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
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 :)
+Madeline Faiga Let me know how it goes!
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
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 RUclips!
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.
Amazing … how long can I keep the paste
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
Thank you for the detailed description of your cooking!
Ahhh, that's certainly a possibility, Thank you for that!
Yes, small pieces is a better idea for group meal, although chicken breasts don't have a good texture after braising. I'd use cut up boneless chicken thighs, you'd need less time because they are smaller.
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 😊😊😊😊
I like these old videos more than the new ones!
I love how she stresses the need to taste and re-taste your cooking -- excellent advice!!!
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!
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.
my fav dish....love the outside kitchen! I want to visit thailand
Isn't she in Canada?
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! :)
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!
@@PailinsKitchen can i use mild chilis?
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 :)
Thank you! Happy New Year!
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).
Excellent! Congrats :)
definitely giving this a try, thank you Pailin for sharing!
Nicely done, both your cooking tutorial and qulity production..You should do a TV show in the US. Luv it...
When you just watched the Beef version of this dish! Totally going to binge watch your older videos :))
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!
can I use coconut in the block form as well as tinned coconut milk to give it that texture instead of the carton?
Hi there! Panang is a bit of a different dish with slightly different ingredients, I should have the video posted for Panang soon, so keep your eyes open for it!
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.
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?
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
This is very delicious. An interesting observation, there is little differentiation between each online chef as to what constitutes Massaman Curry. They all have potato and onion, nothing else except the peanuts. Why aren’t other Thai curries so uniformly prepared?
I love your Alton Brown-esque meets authentic Thai expertise.
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.
Q.
Q.
tonkatoytruck You're in luck as she actually just made a video on the Massaman Paste :))
I'm very impressed with your sense of self empowerment!
Hi Pailin. I had always believed that Massaman means either "Muslim Man" or "Muslim Meat". Either way, I was told it has reference to the types of spices found in the Islamic cultures of Malay and even Northern Africa. BTW, you are absolutely adorable!
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!!!!
Hey Pailin we all miss you so much! Glad to see you back!
If you can't find boxed coconut oil (like I can't), just fry up your paste with coconut oil, instead
Add coconut milk as you (normally) would to most curries later (at the part where she puts hers in the pot)
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?
Is it possible to add bamboo and some mushroom to this dish. If yes, should I add them at the beginning or at the end? Many Thx
Nuk Inthison Sure, you can add those towards the end.
A booklet in the Thai language,"Tamnaan Ahaan Thai" ("Chronicles of Thai Cuisine") by a prominent award-winning Thai author, published in 1999, suggests that this curry was first made in the Royal Kitchens in Ayuthaya in the time of King Narai the Great, probably by an Indian chef in that kitchen and possibly to feed an embassy from Persia. (I don't read Thai. My Thai wife has read this book.)
I had no tamarind juice, paste, or concentrate, so I improvised with orange juice. It gave good acid and sweetness. I'm sure it is a little,different in taste, but it still tasted great.
Hi Pailin I was wondering if you can post a video on how to make Thai Spring rolls? Thanks James
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! :)
Pai, I was just wondering why you added the chicken into the fry pan after you crack the coconut milk and satay the curry paste?
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?
I was sad now your back im happy and looking forward to more video's
chai yo! you are back and thank so very much for sharing this. sawadee cup
Can I get the massaman curry at Tesco? Or do I need to go up to a bigger grocery store like Rimping?
When I was in Samui I would travel 5 miles on my scooter each day to this woman little restaurant, she made the best Massaman curry, DELICIOUS!
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?
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"
We need proof pls
@@choltaire it’s all in the history books. Go and check it out.
…Pailin addressed the fact that Malays are for the most part Muslims and this dish isn’t done with pork, she gave us the history of the curry from a Thai perspective that it came from the south…so she’s correct in pointing out the word massaman doesn’t translate but as you added historically beyond what the chef knew, it’sPersian based and was previously denoted as Mussulman. History is deeper sometimes than what we know from experience but it’s never wrong to tell the history as far as you know. It’s not lost however when the chef lists the curry paste ingredients that are spices from Persian origin, as much as she knows…so grateful to hear and learn about massaman curry cooking!
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@@bwinkle2915 If facts offend you, it’s clear who really needs to get a life.
@@bwinkle2915 learning history is not having a life?
Hello Pai - do you have a recipe for the paste that you could share? or can you suggest a brand of paste, Maesri etc?
I would like to see Pai do a paste recipe too.
Dear Pailin, can I use the same ingredients for nua panaeng? Krap khun mak, krab.
would coconut oil work?
Subscribed!! Love Thai food.. Malay too, both have striking similarities to some west African food believe it or not :)
how much of the store bought tamarind juice do you recommend to use
Pailin, can we make the masaman curry paste by ourselves?
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?
Thank u for sharing this curry very nice
Nice! I like the "in location" videos rather than the American kitchen videos.
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)!!!
Restaurant trick for massaman, add a squeeze of ketchup. Gives massaman added tangyness and sweetness.
Would you cook bite-sized pieces of chicken breast for the same length of time? The 2 thighs and 2 drum sticks are good if this dish is serving two people (or 4 if you don't mind getting just a drum stick or just a thigh in your bowl) but I'm thinking cut up chicken breast would go farther as a group meal... do you agree?
how much tamarind would you use if you use the juice vs the pulp? you said to use less juice than pulp?
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
Sure, you'll have to cook it for a few hours though.
If I want to use beef, what is the braising time? Also what is the best beef steak?