NOT your average massaman | Marion’s Best Massaman Curry | Marion’s Kitchen
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- čas přidán 9. 07. 2024
- You know how much I love Mama Noi’s cooking… but this beef massaman curry recipe is definitely NOT my mother’s massaman curry! I’m levelling up the flavour of all my ingredients with some extra love and attention, namely hard searing the beef first to get a golden crust instead of simmering on the stovetop, before roasting in the oven to finish things off. Low and slow keeps your beef juicy yet fall-apart tender, plus you also get a more even heat source by using the oven. Because sometimes mums know best… but sometimes us kids can also show them some new tricks! Try my best massaman curry and see what I mean.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients. - Jak na to + styl
Update: This is sooo good! It did smell a bit interesting, but it actually tastes so yummy.
We cooked ours in a pressure cooker (chucked it all in, but sautéed the meat and garlic for 5 mins before adding other ingredients and cooking for 30 mins) with some small additions ms
• 2 tins of diced tomato,
•used coconut cream instead of coconut milk,
• 2 cups of vegetable stock
• 1 clove of garlic
• 1 tsp of finely diced ginger
• 750g of chopped pumpkin
😍😍😍 soo yummy
Hubby and I accidentally bought this curry paste! Giving it a go tonight 😋😋 (We love your channel, we were pleasantly surprised the paste was made by you!)
My girlfriend always tells me off when I try to bring European cooking techniques (like searing the meat) to some of the asian dishes we make. I think she will accept it now that I have the Marion seal of approval.
Love those French techniques
My boyfriend tells me off when I bring Asian techniques to European dishes🤣 I think it's the future😅
Since when do Asians not sear meat?
@@animalsmistakenformonsters1492 as Marion mentioned in the video, her mum's traditional recipe for this curry doesn't involve searing the meat. I've found the same in the Cantonese style soup recipes I've seen. Some people seem to prefer the more subtle 'cleaner' flavour you get from not searing the meat, just a matter of preference I guess.
@@animalsmistakenformonsters1492 Over and over and over and over and over and over and over. Very very rare that it is seared, and you can't go by what your local Chinese place serves, if they are pandering to an American, or European, customer base.
Marion, your recipes, as exemplified by this dish, are the REAL STUFF - at once “fusion” and CLASSIC !!! Thank you !!!
I’m making a chicken stock for soup tomorrow and this dish at the same time and the smell! I’m in cooking heaven
I tried this recipe last night and it was great but I will add carrots next time, skip the rice and serve with some garlic naan for sopping up the wonderful sauce. This time I added some thick sliced sautéed sweet onion and used a 16oz. jar of massaman curry sauce. It was plenty of fluid for 1.5 lbs of short rib and about 8 small new potatoes which I cut in half. I cooked at 300F for the prescribed time, adding the onion and potatoes for the last half hour. Use full oven mitts to remove the foil and parchment as lots of steam escapes.
I just discovered massaman curry a few months ago and now is my favorite curry. Yours looks amazing, Marion, thanks!
What a show! Such a pleasure to watch this.😋😍😍
I really have to stop watching these at midnight and getting inspired but hungry hahaha
I have a container of Massaman curry that I need to use since I tend to use more of the Thai red curry, so this is helpful.
That looks great Marion. Thank you.
That looks awesome. I’ll make it soon!
I love everything you make. You have taught me to make many new recipes and my family love the. I do to remove some of heat.
It looks delicious! The beef is so tender and cooked perfectly!
Its 8 o'clock in the morning and im salivating like a puppy. Cant wait for the weekend. Mmmmmmm
Thanks Marion,Sometime I don't know what to make for supper let alone the kids lunch.I will cook today .thank you for the recipe.how is mama Noi.Bonjour from Montreal Quebec.Canada
Wow that looks amazing. 💕💕💕
Finally!!! Thank you so much! 💖
My son loves this :) will try next weekend! Keep sharing please, love your channel!! I’m subscribed 😀
Ohh my gods your cooking ways is so amazing and different from my local food too much,. thank for great videos gentle lady,.😍😍😍
Ill try this, too! Looks delish
Looks absolutely delicious Marion thanks for this recipe
Hope you enjoy!
Looks amazing
Looks so delicious
Very nice and delicious food 😋☺️👍😊😊😊😊
Oh, man. I definitely will do it ❤️
Reminds me a bit of the slow-cooked massaman lamb at Prasits in Sydney in the late 90s, early 2000s. I'd kill for his recipe.
Going to the shops later... I guess this is dinner tonight! I bought the paste accidentally instead of the red curry paste when it first came out and I wasn't quite sure how to use it as I wasn't familiar with the flavours but I'm going to give this a go!
I have tried your recipe and taste so yummy....kitchen is not messy too...thanks so much..love all your recipes
Thank you so much 😊
When will it be available for purchase in the US? I would love to buy.
thats is so tender,creamy sauce😍😍😋😋
Thank you for your bravery:)
I made this using the last Massaman meal kit I had and it was nice to have short ribs done differently. Would love to get your products in the US but now I'll have to find another source from my Asian market. Still have a General Tso and red curry kit that I'm rationing:)
Wawoo 👌 outclass recipe you shared today 🤝 during random click I found your channel and after watching your recipe I decided to stay here 😜 you have a great content, I love the way you prepared your recipes 👌 thanks for sharing 👍 keep intouch and stay connected 🤞🤝🌹
Aww thanks so much! We're glad that you enjoy our channel 😊 -Team Marion's Kitchen
I made this recipe and it is delicious, the only thing is that I would not put so much salt for searing because the curry becomes 500% saltier, I ended up having to use two cans of coconut milk and 3-4 cups of water to dilute the salt 🤣🤣🤣
OMG, I gotta make this now the cold months are coming up
Omg that is so fancy! But actually kind of easier than making it the traditional way? Imagine drizzling some more cream on top right before serving and adding some whole spices to the baking dish… cinnamon, star anise.. and then toasting some cashews to sprinkle on top as a garnish. I’m getting carried away 😅
Always obsessed with your recipes (Chiang Mai is a fave in our house) but I saw this recipe this morning and raced to the shops immediately. It’s so easy and affordable and I can already tell it’s going to be a staple because my partner is devouring it 🥰🥰
Wonderful! We're glad you enjoy it! -Team Marion's Kitchen 😁
This looks delicious! Im making this one tomorrow
We hope you enjoy! -Team Marion's Kitchen
@@Marionskitchen just made it. Delicious! Next time ill try smoking the ribs on a pelletsmoker before adding em to the oven tray. Leave out the potatoes pour em on french fries. And have a uuuhm not your moms massamam curry poutine. :)
Great idea to make in my crockpot express under high pressure for 1 hour!
So delicious and amazing recipe 😍 really good friend 😊 stay connected kitchen with duaa 💞💞
I can’t make this soon enough.
Marion, could this recipe be done using a pressure cooker to cut the time down and then reduce the sauce on the stove top if needed?
Totally PM! The adventure is yours 😉 -Team Marion's Kitchen
I’ve only had thais with peanuts in it, is that a experience you’ve had? So yummy
I think I'm gonna try this in the crock pot.
If you put the rib bones back into the broth right after you pulled them out, could they add extra marrow flavor while simmering?
I'm watching this on my phone while watching an episode of Wok Vs Pot with Marion and Silvia on TV 😂 - joyously accidental!
🤣🤣🤣 Awesome!
I like to make Mussaman (Muslim) curry with lamb or goat and eat it with paratha (flaky S. Asian flatbread). I also put 13 prick kee noo chilies in the gravy to cook because 13 is my limit for one plate.
awesome recipe, could use fresh lime juice and some lime zest for a bit of acidity imho, I'd love to know why you suggest coconut milk over coconut cream?
Marion ~ I loved this vid, you are too cute and funny when you mention your mum’s version.😅I tried to buy your curry paste but I am so bummed because it looks like it’s not available in the states… can you recommend a store brand that is as authentic as possible??
Try Maesri
Yummm 😋 I want to cook it with lamb!
that looks so delicious! I checked your US website for the Masanam sauce, why not avail. ?
Hi Tom! Thank you so much for your interest! Unfortunately, our curry paste range is only available in Australia at the moment. In the meantime, we do have Marion’s cookbooks available shop.marionskitchen.com/ -Team Marion’s Kitchen
Yum that looks mouth watering delicious 😋
Marion I saw you had your own spice paste , where can I buy that in NZ ?? If you have a stockist .TIA
Unfortunately, they're currently only available in Australia (Coles/Woolworths) at the moment Nancy. We'd really love to bring them to NZ one day soon! -Team Marion's Kitchen
I sear the beef all the time before braising. It's common in chinese cuisine
Please bring your products to Canada 🇨🇦!!
Short ribs are expensive here but I bought some anyway to try this. I have some ox tails in the freezer. Would they work also?
Definitely Walter! -Team Marion's Kitchen
I made this again with oxtails. I seasoned the meat before browning but no salt. Also I added sliced carrots. Delicious!
Wud this work with pot roast or brisket? Short rib is very expensive on NYC
Definitely!
I made this tonight. Very tasty but a little salty for me. I wish I had not salted the beef before browning.
Mama Noi! I have something to NOT tell you! 😄😂🤣
Would this be seen to be a complete meal, if not, what would you serve with it?
It can be both Chris 😉 But we suggest you try serving this recipe with rice or bread! -Team Marion's Kitchen
I always used French techniques to make Chinese and Thai food. It really is a hybrid because the flavor is not exactly precise but it is delicious nonetheless. There is nothing wrong with the best of both worlds. Thai food is not exactly indigenous either, notably Massaman Curry.
I’ve been following your CZcams videos and love your channel! But I’m cooking this right now and it has been 2 hrs and the beef ribs is not falling apart… I’ve left it in for another hour at 150 Celsius as you’ve said… what am I doing wrong?
is your massaman curry paste available in America?
Not at the moment Sunny, sorry 😅 We'd really love to bring it to the US one day soon! -Team Marion's Kitchen
Do you plan on releasing your curry pastes in the US? My fallback is Maesri. 😂
Ox tail also works..
I'm Thai and I love to cook Thai food in a western style. grilled/sear meat in a pan before being added to the broth or sauce.
Don't tell Uncle Roger he's a conservative.
Your product is available in Bangkok?
Thank you so much for your interest! Our products are available in Australia at the moment. In the meantime, we do have Marion’s cookbooks available shop.marionskitchen.com/ -Team Marion’s Kitchen
Me seeing this video 16 hours after I made Massaman curry for my mom
I'm going to have to try this using deer
MAMA NOOOOOIIIIIIIIIII !!!!!!!!!!! 😅
That it Mattion you are dead to her now . Lol
Not available in America 😢😭😭😭😭😭😭
Can we not get your sauces in America anymore 😢😢.
Hi Nichole! Thank you so much for your interest! Unfortunately, our products have been discontinued for the US. In the meantime, we do have Marion’s cookbooks available shop.marionskitchen.com/ -Team Marion’s Kitchen
Liked it except removing the fat at the end. Chefs will tell you that the flavour is in the fat...
A bit too brown in colour.
First
I surfer a heart condition so over the top salt ingress is suicidal . Every TV cook has to bombard Protein with lashings of salt and when you go to a restaurant and request that the cook not salt your food its like you have insulted the idiots . Salt can be applied at the table as required and really doesn't enhance flavor but covers over protein that is old and going off ...
Nope, I'm sorry doll face, not my favorite.