Muslim-spiced curry of beef short rib (Gaeng massaman neua) from Kin Thai: Modern Thai Recipes to Cook at Home (page 156) by John Chantarasak

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • metacritic on September 29, 2024

    This is the single best massaman I have made, readily displacing other fantastic recipes, including by the great David Thompson. It isn't too sweet and the unctuousness of the dish isn't muted by an excess of coconut milk. I thought the addition of spices - white cardamom, tangerine peel, cassia -- to the cooking broth for the meat worked exceptionally well. I don't think I've had/noticed sultanas in this dish before, but they worked perfectly. I had Persian green sour raisins and they were a fine substitute.

  • joneshayley on August 03, 2022

    A labour of love, and very worth it. I’ve done this in stages over 2 days. This is deep and spicy, the meat unctuous and the potatoes absorb all of the delicious flavour of the sauce! I adjusted some Ingredients based upon what I had- green cardamom not white , cinnamon not cassia. If the recipe was faulted for my omissions /substitutes I can’t see it. The flavour and aroma are wonderful. I’ve recently made Eleanor Fords massaman, which is amazing, but I think this, perhaps, overtakes it as my favourite. Which is very high praise indeed as generally Eleanor Ford cannot be beaten imo.

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