Massaman Curry like you’ve never had it before, my friends! We’re doing it the Chef Jean-Pierre way — tender beef slowly simmered in a rich, spicy-sweet coconut curry loaded with aromatics, roasted peanuts, and two kinds of sweet potatoes. It’s warm, complex, and absolutely unforgettable. And no, we’re not poaching beef in water over here — we’re searing, layering flavors, and building depth from the pan up. Bon appétit and happy cooking, my friends!
RECIPE LINK: https://chefjeanpierre.com/recipes/quick-and-easy-beef-curry/
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23 Comments
The man the myth the ledgend chef Jeane Piere ❤
Wow! Just absolutely awesome chef! Love when you put French love into your food because it puts an amazing twist on whatever you making! Love the idea the Massaman Beef Thai Curry!
Deliciouser
Funnier…found some Chef JP videos on Youtube from from back in the 90's….same funny chef only with darker hair 🙂
If you put some baking soda on the meat before you put it in the pan, it will really help with the tougher texture of cheaper cuts like chuck. It's pretty common through a lot of asian cuisines.
Love your amazing content Chef! Amazing meal of love to see the French spin on this!
I don't eat beef, can I cook with lamb?
First time I watched you a little bit anxious…is it because of the butter missing??? Just Kidding!!! 😂
Where's Uncle Roger?
I love Thai Masaman curry. Thank you for this recipe
Waiting to try it
You Are ABSOLUTELY WRONG. MASSAMAN CURRY OROGINATES FROM MALAYSIA, subject to correction pls
Careful, Chef – you're going to incur the wrath of Uncle Roger!
Chef, the fuck is ringing the bell? I got adblock, I don't know what the fuck is ringing the bell,
I'm subscribed to you and like all the videos that I find decent/nice
I have a question: What are YOUR favorite recipes / dishes?
lol please tell me how this guy has not blown up the internet and be one of the couple best guys on the Food Network!?!?!? Absolutely LOVE Chef Jean -Pierre!
Chef JP was the first to introduce me to the practice of maison plas, which I do every time now, and have passed along the practice to my son and daughter.
Chef is losing weight
Galangal freezes well – put unused portion in air tight container (ziplock bag). Lasts 17 years.
Same process for ginger.
It's all fun and games until someone you care about gets stage 4 kidney disease and can't have butter! like no butter. Any suggestions?
Remember to add the kaffir lime leaves.
They also freeze well
2:55 "fairly small but not too big" – new catchphrase, calling it 😆
The KING!
" if you want a thai chef, then you can go …" " this is not for you … just watch someone else 😅😅😅 … ( sorry I am joking ) … seriously, would it be better with coconut "cream " ??
Curious what @mrnigelng / Uncle Roger thinks about this…