Duck Massaman
Duck Massaman
Savour this quick and easy Thai duck curry recipe by Sherson Lian from Family Kitchen with Sherson.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 2 hours
  • Cooking Time 45 minutes
  • Yield 6 servings
Ingredients
  • 1 Duck (cleaned and cut)
  • ⅓ cup Peanuts (grounded)
  • 2 Potato (skinned, cubed)
  • 4 tablespoons Massaman Paste
  • ½ litre Coconut Milk
  • 10 Cardamom Pods
  • 2 Cinnamon Stick
  • 10 Pearl Onions (peeled)
  • Palm Sugar
  • Fish Sauce
  • Tamarind Paste
  • Homemade Massaman Curry Paste
  • 1 tablespoon Coriander Seeds,
  • 1 teaspoon Cumin Seeds,
  • ½ teaspoon Nutmeg Powder
  • ½ teaspoon Cinnamon Powder
  • ½ teaspoon Cloves Powder
  • 5 Shallot,
  • 3 cloves Garlic
  • 1 stalk Lemongrass
  • 1 tablespoon Galangal
  • 1 tablespoon Coriander root
  • 4 Kaffir Lime Leaf
  • 1 teaspoon White Pepper
  • 15 Dried Chilli
  • 1 tablespoon Coarse Sea Salt
  • 2 tablespoons Belacan [Shrimp Paste]
Method
  1. Blend all the spices together in a blender and fry them up in peanut oil till dry and fragrant
  2. Mix in 2 tablespoon of the massaman paste to marinate the duck for 2hours
  3. In a pot, heat up some peanut oil and add in the cardamom, cinnamon sticks and 3 tablespoons of massaman paste
  4. When fragrant add in the coconut milk, duck, potato, onion and the ground nuts with enough water to submerge the duck. Simmer for about 45 mins, stirring occasionally
  5. Season and serve

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