Comments on: Authentic Thai Beef Massaman Curry

By: Sam

Sam — Thu, 16 Jan 2025 11:50:12 +0000

Hi
Can this recipe be made 48hrs in advance and reheated?
Looking forward to trying it.

By: Stephen

Stephen — Mon, 09 Dec 2024 16:38:15 +0000

Hi! I made this recipe as-written, and it was delicious. The one problem I had was that I ended up with a good deal of fat that rose to the top (I didn’t fully realize this until the leftovers spent a night in the fridge and developed a 0.5 cm layer of solidified fat lol).

My question is how to best mitigate this? I’m sure this is a result of transferring the braising/boiling liquid. Do I need a different scum skimming technique? Should I discard the rendered braising fat prior to boiling? Meat too fatty?

Thank you!

By: Pailin Chongchitnant

Pailin Chongchitnant — Sat, 03 Aug 2024 20:11:48 +0000

In reply to Stine. So glad to hear!! I would add more beef and veggies to make a nice soup! You can add coconut milk to make it a creamy soup too :)

By: Stine

Stine — Mon, 22 Jul 2024 15:11:22 +0000

I just made this recipe and I loved it:) I was left with a lot of delicious stock (I used some large bones) Do you have a good tip for using the remaining of the stock?

Stine from Norway

By: Luke

Luke — Sat, 04 May 2024 10:35:38 +0000

In reply to James. Looking to make this with lamb, would it work/what changes would I need to make? Made it a few times with beef and it goes down a treat!

By: Mark

Mark — Thu, 21 Sep 2023 19:18:28 +0000

I'm liking where I'm at as I write this mid recipe (between the pots). The beef looks great and the sauce is delicious at the midway point. I'm inclined to lower the paste quantity to address a few of my diners that are adverse to heavy spices. But yet again, it's spot on and I already know I'll finish with a great diner. Keep up the great work and vetting of recipes under your brand. Haven't disappointed me yet!

By: mark

mark — Thu, 21 Sep 2023 19:09:20 +0000

In reply to John. Sweetened coconut milk is commonly in the bar section of the supermarkets and are used for pina coladas and such. Coco Lopez is the brand most commonly seen in the Northeast US.

By: Angie

Angie — Sat, 08 Jul 2023 13:50:47 +0000

I think I'm going to make this and combine this method with your IP Massaman method--because it's a two pot situation anyhow, braising the beef in this recipe under pressure sounds like a way to get to Massaman town in far less time! Thanks for posting both methods.

By: Pailin Chongchitnant

Pailin Chongchitnant — Sat, 25 Mar 2023 18:57:15 +0000

In reply to Sonia. I personally feel that the practice of boiling meats to get rid of "impurities" is overkill and actually removes flavour and nutrients unnecessarily. We call them "impurities" but really they are not anything toxic or inedible that needs to be so thoroughly removed, I do it so that the end result isn't so brown, and the strong flavour of beef doesn't overpower the curry, but we're not doing this to make it "cleaner" so I think the process you describe is not necessary.

By: Sonia

Sonia — Tue, 14 Mar 2023 14:51:25 +0000

I want to try your recipe but I have a question. With the gunk and so much impurities on the braising liquid, is it alright to boil the beef first for 20 minutes, then discard the dirty gunky water, pat the beef dry, sear them before adding to the clean pot of coconut milk and curry to braise away until tender? The braising liquid will be nice and clean by the time the beef is tender and before adding the liquid to the curry pot.. Thank you.

By: John

John — Sun, 26 Feb 2023 17:23:19 +0000

In reply to Theresa Dang. Regular/normal coconut milk is unsweetened. They only contain coconut milk, some water, and in some cases - an emulsifier (like Aroy-D). All curry recipes call for regular, unsweetened coconut milk. Personally, I've never heard of sweetened coconut milk.

By: Steve

Steve — Sun, 19 Feb 2023 14:09:38 +0000

Came out lovely. My Thai wife confirms the taste is excellent.
I used chicken rather than beef and reduced the 40 grams of dried chilis to about 30. I’ll let it sit a day - something I do with all soups and stews - before eating.

By: Shanna

Shanna — Sat, 31 Dec 2022 10:32:45 +0000

Delicious!!

By: James

James — Sat, 12 Nov 2022 22:23:56 +0000

Delicious

By: Jenfph

Jenfph — Wed, 28 Sep 2022 09:36:29 +0000

I just made this for my neighbors father who said he wanted to eat massaman today! (In Thailand) Absolutely beautiful recipe and your recipe made a very old man happy today!

By: Henry

Henry — Tue, 26 Apr 2022 18:38:12 +0000

In reply to Pailin Chongchitnant. You can use regular white Irish potatoes, I order this soup all the time and the potatoes I believe are Irish potatoes or at least they taste the same

By: Theresa Dang

Theresa Dang — Tue, 05 Apr 2022 13:11:51 +0000

Question,
Can I use unsweetened coconut milk vs regular coconut milk?

By: Jay

Jay — Wed, 01 Dec 2021 09:26:16 +0000

I already love making your green curry and panang curry, so it was time to try this one too. I can't get those white sweet potatoes here, and didn't want to use regular potatoes, so I tried it with turnip instead, which turned out really well. A slight sweetness like sweet potatoes, but a firm bite like regular potatoes.