Chicken Massaman Curry : Thai Food Recipe by Mae Ploy
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- čas přidán 27. 06. 2016
- Massaman Curry is a Thai dish that is an interpretation of Malay curry dishes. Originated in Central Thailand at the court of Ayuttaya in the 16th century. The main ingredients of Massaman curry is the right balanced curry paste and also well prepared coconut milk.
Hi there, I've just this minute finished making your recipe for sweet & sour sauce and had a taste. I must say that it's smack on. ACE, thanks very much.,
I purchased and prepared this meal with chicken and shrimp today. The paste is perfect! In addition to the box instructions I used raw peanuts and added a 2 spoons of natural organic peanut butter. Tasted just like the restaurants. Awesome post. Im no longer at the mercy and cost of the restaurant. I purchased at a local place and they charged me $15.99 + $3 for a tiny tiny bit of chicken with rice. (no soup, no spring roll no salad) And this was during lunch hours. Cant afford that merchant on a regular basis. So glad I dont have to anymore. I have plenty of left over to.
In Denmark small amount of rice and small massaman cost 20$
Thats why I'm here !to make my own
The chef is too cute. He can make curry for me anytime
Thank you, this came out amazing!!
I made this today for dinner... using Mae Ploy Paste of course, it was absolutely delicious!!!! Thanks Mae Ploy ❤
Excellent just made it fantastic Great upload
very nice video and good chef with smile 🙏🏻 thy
Okay the food looks great, but this young man just seems so lovely!
So cuteeee chef 👨🏻🍳 🥰😘
Buenísimo
Jeremy fragrance of Thai food
Looks yummy
coolio...be trying it out in around 20 minutes.
Thank you and so easy to follow, :)
thanks - I followed the instructions generally, added 1-2 extra things (ginger/garlic. tomato paste) and it came out great!
Is the tomato paste to thicken it? How much did you use?
@@bradgrady7497for the taste a spoon is enough fried together with Massaman paste
Ginger and tomato paste? I’m sure it’s great but massaman doesn’t have ginger or tomato in there.
Yeah I’m in love with him.
Mae Ploy is my ish haha
what can I use to substitute the coconut milk?
Ive tried the maeploy paste from the tubs but it was way to hot - if you cut the quantity down you end up with no taste, so not sure how the restaurants do it because Ive watched them cook with the paste at a food show
His English is very good.
Yes. I've tried Mae Ploy curry paste and the results are delicious.
Quick question for folks that have followed this recipe. 15 grams of the paste is approx. 3 1/2 tablespoons. Was the curry too spicy? Just curious.
I don't find this massaman paste spicy & I don't like spicy food. I have to be careful with their green curry paste but use loads of the massaman
How many portion is this. I'm guessing 2, but would like to be sure.
he seems so sweet
Who is the chef?
Im so high...making this tomorrow...but with beef.
Comment section: This dish looking cute, and I ain't talking bout the food
Go take care of your horniness elsewhere demon
@@Tang526 lol
@@Tang526 lmao intense response
@@Tang526 lmao savage 🤣
About died laughing reading this. Thank you.
Hmm this is the closest to the recipe I love I could find. Personally I’d add rice and carrot slices
I was about to say where's the rice. I'm about to make some curry now but I didn't get carrots. 🥺
BUT....I will have a big pot of jasmine rice so it evens out.
Por favor. Pongan la receta con los ingredientes en español. Gracias.
No hablo mucho español, pero ojalá esto le ayudará un poco si no haya encontrado otro receta ya! :
Aceite 3 cucharadas,
Un paquete de pasta de Massaman Curry,
Una lata de leche de coco,
pollo, papa, cebolla, maní tostado, salsa de pescado, azúcar de palma o azúcar granulada, y pasta de tamarindo :)
Go away
I live in Alaska and cannot find tamarind sauce. What can I use instead?
Please help, this is my absolute most favorite dish in the world (so far!).
I ordered tamarind on Amazon - it's kind of a liquidy mush sauce, but it's very good (if you like sour/tart flavor). It's used because it stays tart though the cooking process, whereas citrus does not. So I heard that you can use lime juice preferably, but also lemon, pineapple or ever orange juices *at the end*, but keeping in mind that the latter 2 introduce additional sweetness...
I have a question, what do I add to make it spicy?? I order this at my local Thai cuisine restaurant and they go by 4 stars, what do I add for 3 stars??
Any choice of chilli powder, fresh red chillies , fresh green chillies with the tops sliced off if you still want to keep them whole and the flavours still come out or sliced altogether if you don’t want them whole.
how many people does this feed?
Thank You
Jon & Mia ....I would say 4 with the amount of thighs and if you lay it on a bed of rice
one if you have my thai wife round for dinner :-)
Can i use karry paste / red carry paste to make massaman? Its hard for me to find massaman paste or even to make home made bcuz where i live there is no asian product so much. Greetings Marijana from Bosnia and Herzegovina 🇧🇦
I’m gonna try it today and update how it goes lol
It went well tasted exactly like the curry I had in the restaurants ! And not spicy at all.
@@capnknuckies6969 i made it also with carry and went well. I put lemon juice instead of tamarin bcuz i cant find that here. Its was delicious
I love your Curry Pasta. For health reasons, I cannot eat spicy food. That is why Massaman Curry is a great choice for me.
Looks great but that chicken skin must be nasty just boiled like that? Would skinless be better?
He said use Coconut Milk but the can he poured was Coconut Cream 2:12 which is sweeter and usually used in desserts. I guess, with this recipe is an exception? So I guess coconut cream?
Milk it is then. Does it matter? Comment below says it does.
I’ll go with milk then, I think.
Most of the quantities (and ratios) differ quite a lot from the recipe on the packet!
Hahaha. You are very cute. My neice said. ❤❤❤❤❤❤
i want my Massaman Curry thick , no soupy watery sauce !!
Same!
If you mix some cornstarch and water then add it to the sauce then it will thicken it up. Or mash some of the potatoes and mix it with the sauce.
just allow it to cool, when you reheat for dinner, it will be thick. the other thing to do is to cook out the cup of coconut milk (no oil in the pan) until the natural oil separates from the milk, then add your paste to that....it will be thicker too.
***You are one Handsome Chef***
Single?
It's mae ploy or nothing!
Had no potatoes so substituted potato gnocchi. 🤫🤫
15 minutes is not long enough for Chicken thighs or big chunks of potato to cook!
Just what I was thinking!
Is it 15 or 50?
Just don't use too much paste, it gets way too salty as I've just found out 😒
How much was too much? Is the 50g recommendation in the video too much?
Seems to my like you could bypass using all that oil by just starting with the coconut milk and then introduce the curry paste. Or just use a little oil and start by getting a little sear on that chicken then add the onions, color them up a bit, then add milk then paste paste then potatoes and simmer.
Seems like an entitled whitesplainer- shut up?
Chicken cooked in 15 min no way lol
thanks for your efforts.nevertheless, rather dont suggest to do massaman curry with pork 😉. after all, it is massaman curry, not christian curry!
Idiot. Not only Christians eat pork. Many Thai Buddhist eat it too.
So many condescending arrogant entitled pushy whitesplaining white bread melanin redacted asshats here.
they don't know the history, good comment
Ooops, I made mine with pork, ham & bacon before I discovered that 'Massaman' basically means 'Muslim' - will Allah be offended? Smell - Laaaah !
Is that really only 3 tbsp of oil? Which oil is that?
Coconut CREAM! NOT MILK! Do not use coconut MILK! There is a HUGE difference.
Stfu whitesplainer.
Go back to your cheese sandwiches on white bread.
@@rachkate76 you are a crazy person
@@NAzTRAdamUS fk off coconut
This guys engrish is priceless.
Exactly..was thinking same
Better than yours isn't it.
I don't like the coconut cream in it. Its too overpowering. I like heavy cream. It creamier and has a neutral taste. You can taste the curry better.
Mussaman is a corruption of the word, 'Muslim'. Muslim traders were trading with Malaysia and Southern Thailand well before anyone from the West. Mussaman curry is never made with pork or any other non-halal ingredients. I make it with goat or lamb chops with lots of prik kee nu chilies and I eat it with paratha which is a flaky, South Asian flat bread. Massaman curry did not originate in central Ayutthaya but comes from India by way of Thailand's most southern provinces where it is a leading type of curry. I love Mae Ploy products and I am disappointed in your historical inaccuracy.