This Massaman curry is rich and creamy and has plenty of flavour. It's mildly spiced and easy to make in about 30 minutes.
You can make this with store bought paste but it's also easy to make your own curry paste. I started making my own in France, as I could never find any in the shops.
The flavour of the duck adds an extra decadence to this dish and it always stays beautifully tender. This dish is great for a special occasion and, as the skin is removed, a much less saturated fat version.
What are the ingredients?
For the curry you will need
- 3 duck breasts
- 1 large onion
- 5 tablespoon massaman curry paste
- 50 g peanuts
- 400 g tin coconut milk
- 1 large cinnamon stick
- 2 whole star anise
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon oil
- 150 ml water
For the garnish I've used 1 tablespoon of chopped fresh coriander/cilantro and 1 tablespoon of cream but this is optional.
How to make the curry
It's quite simple to remove the skin. Place it skin down on a board and use a knife to separate the flesh. Sometimes you can just peel it off or else you might need to pull the flesh back and cut gently where it joins. Slice the duck into 1cm slices
Roughly chop some peanuts and dry fry them until golden.
Heat some oil in a large frying pan and soften some sliced onions. Add the duck slices and curry paste, cinnamon and star anise and cook for a few minutes until the duck is coloured.
Tip in the coconut milk, water, fish sauce and sugar, bring to a simmer and cook for about 10-15 minutes.
Stir in half of the nuts before serving and garnish with a spoonful of cream, the remaining nuts and some chopped coriander.
Serve with boiled rice and spiced potatoes and enjoy!
Substitutions
This duck curry can be substituted with prawns or chicken. Here's one made with chicken with the addition of frozen green beans, red peppers and mushrooms. Probably not authentic but a great family meal.
This curry is also great for using leftover lamb or beef.
More Asian recipes to try
- Thai Fish Burgers
- Asian Coleslaw
- Vegan Coconut Curry
- Sesame Garlic Tofu
- Crispy Miso Cod
- Pork Koftas
- Asian Roast Chicken
- Baked Szechuan Salt and Pepper Prawns
Massaman Curry with Duck
Ingredients
- 1 large onion thinly sliced
- 3 duck breasts
- 5 tablespoon massaman curry paste
- 50 g peanuts
- 1 400 g tin coconut milk
- 1 large cinnamon stick
- 2 whole star anise
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon cream
- 1 tablespoon chopped coriander
- 1 tablespoon oil
- 150 ml water
Instructions
- Skin the duck breasts and slice into 1cm pieces.
- Heat the oil in a large frying pan and fry the onions until softened.
- Increase the heat slightly, add the duck slices and curry paste and fry for a few minutes until the duck is coloured.
- Add the coconut milk, water, sugar, fish sauce, cinnamon and star anise and bring to a simmer for 10-15 minutes.
- Stir in half the nuts before serving and garnish with the coriander, cream and remaining nuts.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
Food safety
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Amanda
Thanks so much Angela.
Amanda
It's really good with any poultry. Thanks Christian.
Amanda
Thanks Alexandra.
Amanda
Thanks Dannii. It's a healthier way to enjoy the duck too without the skin.
Amanda
Thanks. It's amazing how many different curries there are. There's always a new one to try.
Angela
Such a delicious and flavorful recipe! Love curry and this recipe is spot on!
Christian Guzman
That looks so good! Definitely saving the recipe for some Cornish hens (since we can't find duck here). The sauce looks so creamy and delicious.
Alexandra
Such lovely flavours from this recipe - this is a favourite curry!
Amanda
Thanks so much. If you like curry you will love this one.
Dannii
I adore massaman curry. Such a great idea to make it with duck
Saif
I have tried many curry dishes from Middle East, India and in Southeast Asia but I am not familiar with this dish. It looks delicious and the duck looks tender. I think I am going to make this recipe really soon.
Amanda
Thanks Patty. I am curry mad too and Massaman is such a fragrant curry!
pattysaveurs80
YUM! I'm a true fan of curries, that looks so good!
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Oh yes, everyone loves curry here!
Nandini
Lovely...I see the curry paste got used quite quickly 🙂
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I stuck to really mild curry for years and got bored. I think the secret is lots of aromatics and heat that doesn't blow your head off. Saying that I can now eat a really hot curry and still taste the flavours. I think you get used to it! The beauty of making your own paste is that you can control how much chilli you put in. 🙂
Suzassippi
I just started making curry in the last year, and so far, not too adventurous. Perhaps I will expand my horizons now. The duck sounds wonderful.
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Thanks David. I've never tried that and I always have one in my fridge as neighbours here always turn up with one!
David Crichton
To answer your question, I always put courgette in. I love the way it absorbs the sauce.