This recipe teaches you how to make chicken massaman curry the classic way, with bone-in chicken, coconut milk, potatoes, onions, and roasted peanuts, all flavored with massaman curry paste and with added tamarind juice, palm sugar, and fish sauce for the balance of sweet, sour, and spicy flavors. If you'd like to use other kinds of meat, like beef, for example, you can, but then you need to cook it longer, about 2 hours total. Also, adjust the amount of fish sauce you add depending on how salty your massaman curry paste is, as each brand is different. 

The following is the authentic Thai chicken khao sai recipe, typical of Chiang Mai. The recipe gives instructions on how to prepare all the components of the dish, which are many, although the soup is quite easy and quick to prepare. The spice paste, crafted from a combination of dried red chilies, coriander seeds, galangal, and a host of other aromatic Thai ingredients, is the soul of the dish. Additionally, the combination of flavors and textures - from the tender, fall-off-the-bone chicken, spicy and creamy broth to the crispy wonton noodles, topped with fresh cilantro, Asian shallots, and a tang of lime - creates a symphony of taste that is both unique and memorable. The recipe is courtesy of Saeng Douangdara, a private chef, cooking instructor, YouTuber, and content creator specializing in Lao and Southeast Asian cuisine. 

The following is the authentic pork phanaeng curry recipe. The journey begins with preparing a homemade phanaeng curry paste, a blend of various ingredients like dried chilies, lemongrass, and makrut lime zest, each adding its unique flavor to create a harmonious blend. The rest of the recipe is also straightforward. It involves simmering the paste with coconut milk, pork, and makrut lime leaves and seasoning the stew with palm sugar and fish sauce. Serving this curry is simple yet elegant. Garnish it with thinly sliced makrut lime leaves and spur chili slices, and serve it with warm jasmine rice for a comforting meal. The recipe is courtesy of Pailin "Pai" Chongchitnant, a trained chef, creator of the YouTube channel Pailin's Kitchen with over 1.8 million subscribers, author of Hot Thai Kitchen, and a TV show host on Gusto. She is an authority on Thai cuisine and has been featured in many major publications such as The New York Times, Serious Eats, and Bon Appetit.

The following is the simplified version of khao soi, simplified in that the recipe is more adapted by using ingredients that are more readily available to those outside of Thailand. Other than that, the recipe is a total package, meaning that the preparation is traditional, and the recipe has instructions for all the components needed to make the soup, starting with the preparation of the curry paste all the way to suggesting what condiments to serve. The recipe is courtesy of Pailin "Pai" Chongchitnant, a trained chef, creator of the YouTube channel Pailin's Kitchen with over 1.8 million subscribers, author of Hot Thai Kitchen, and a TV show host on Gusto. She is an authority on Thai cuisine and has been featured in many major publications such as The New York Times, Serious Eats, and Bon Appetit.

This recipe gives instructions on the classic preparation of beef massaman curry. Because beef takes longer to cook, the beef massaman curry is prepared differently from the chicken one. The beef is first cooked until nearly done, then combined with the previously stir-fried coconut milk and curry paste and cooked shortly, just until the potatoes are done.