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.
@@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.
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.
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!)
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
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!
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 🥰🥰
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 🤣🤣🤣
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 🤞🤝🌹
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?
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.
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??
@@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. :)
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.
I’ve been following your RU-vid 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?
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.
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
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
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
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
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 ...
