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curry in a dish

Massaman Curry with Duck

Amanda Wren-Grimwood
This recipe uses my homemade Massaman curry paste, toasted peanuts, coconut milk, coriander and skinned duck breast for a really decadent curry.
5 from 7 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine Indian
Servings 4
Calories 604 kcal


  • 1 large onion thinly sliced
  • 3 duck breasts
  • 5 tbsp massaman curry paste
  • 50 g peanuts
  • 1 400 g tin coconut milk
  • 1 large cinnamon stick
  • 2 whole star anise
  • 1 tbsp brown sugar
  • 1 tbsp fish sauce
  • 1 tbsp cream
  • 1 tbsp chopped coriander
  • 1 tbsp oil
  • 150 ml water


  • 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.


Calories: 604kcalCarbohydrates: 16gProtein: 40gFat: 44gSaturated Fat: 26gCholesterol: 136mgSodium: 473mgPotassium: 864mgFiber: 5gSugar: 9gVitamin A: 3100IUVitamin C: 16.9mgCalcium: 79mgIron: 10.6mg
Keyword curry, duck, Massaman
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