Massaman Duck Curry
By Simbooker December 10th 2013
Files & Tags: recipes, index, duck, thai, asian, curries, potatoes & root vegetables, chili pepper
When it comes to flavors and textures no cuisine beats Thai. It knocks other cuisines off their perch when it comes to those two fundamental attributes,
in my opinion. You don't have to agree.
When it comes to flavors and textures no cuisine beats Thai. It knocks other cuisines off their perch when it comes to those two fundamental attributes,
in my opinion. You don't have to agree.
Massaman Curry may be my second favorite dish in Thai cuisine after Thai Red Duck Curry. I've tried Massaman with Beef, and it tastes just as good. I once read someone describe Thai food as a cross between Chinese and Indian food. I never thought about it that way. But in fact the sentiments are true, and Thai food is rapidly growing in popularity.
Massaman Curry is exceptional. It was voted the most delicious dish in the world by CNN GO in 2011. I don't always agree with these lists, but one taste of this scrumptious curry makes it easy to understand why. Massaman is different to the red and green curries of Thailand made popular abroad. It has Muslim origins and as I understand Arab roots.
But Massaman is still very Thai in Nature.
But Massaman is still very Thai in Nature.
Simbooker's Massaman Recipe
3-4 tbs of Massaman Curry Paste, 1 Cup of Water (or to your preffered consistency) 5-8 tbs of Vegetable oil, 1 can of Chaokoh Coconut Milk (Always have another can on hand) 1 stalk of Fresh Lemongrass (Can substitute with fresh lemon but nothing beats the earthy lemon flavor of lemongrass) 1 lime-preferably Kaffir Lime, 2 small Sweet Chillis of your choice or half a red bell pepper, 1 Star Anise, 1 tbs of Palm Sugar, 1 Bay Leaf, 1 whole garlic bulb/head minced and chopped, 1 onion or shallot, 1-2 tsp of Cinnammon, 1 tbs of dried Cilantro leaves AND 1 bunch of fresh cilantro and Thai Sweet Basil, Fish Sauce-to taste, Salt-to taste
2-3 tbs of light Soy Sauce, 4 Duck Legs
OR 1 pack of Duck Breasts
Additional Ingredients
Potatoes or Yams (Not Sweet Potatoes) Peanuts or Cashew Nuts
1. Sprinkle Soy Sauce on the Duck and rub it in. Let it marinate for at least half an hour. If you're using Duck Legs cut up the Duck into chunks, same goes for breasts to your desired taste.
Heat vegetable oil in a pan and add Massaman Curry Paste.
2. Saute the curry pasted until it becomes aromatic. This should take about six minutes. Add the duck to the pan and saute the duck in the curry paste for a few minutes. Feel free to add a few tablespoons of coconut milk at this stage. Add Salt to your taste and then add the entire can of coconut milk and water. Bring to a boil for 5 minutes and add chopped garlic, a whole onion or shallot and a sprinkling of Fish Sauce.
3. After 5 Minutes Turn down to a gentle simmer and add all the herbs except the lemongrass. Also add the Sweet Peppers. Bring to a low simmer for about fifty minutes checking in occasionally.
4. Then add Palm Sugar, Lemongrass, more salt and pepper if it needs it, Cinnamon, A few squeezes of Lime. Taste for Salt and see if it needs more Fish Sauce. Simmer for about another half an hour, or until the curry has finished cooking. Add 1 Star Anise in the last two minutes of Cooking. Serve with Rice, Potatoes or Yams and Peanuts or Cashew Nuts.
2-3 tbs of light Soy Sauce, 4 Duck Legs
OR 1 pack of Duck Breasts
Additional Ingredients
Potatoes or Yams (Not Sweet Potatoes) Peanuts or Cashew Nuts
1. Sprinkle Soy Sauce on the Duck and rub it in. Let it marinate for at least half an hour. If you're using Duck Legs cut up the Duck into chunks, same goes for breasts to your desired taste.
Heat vegetable oil in a pan and add Massaman Curry Paste.
2. Saute the curry pasted until it becomes aromatic. This should take about six minutes. Add the duck to the pan and saute the duck in the curry paste for a few minutes. Feel free to add a few tablespoons of coconut milk at this stage. Add Salt to your taste and then add the entire can of coconut milk and water. Bring to a boil for 5 minutes and add chopped garlic, a whole onion or shallot and a sprinkling of Fish Sauce.
3. After 5 Minutes Turn down to a gentle simmer and add all the herbs except the lemongrass. Also add the Sweet Peppers. Bring to a low simmer for about fifty minutes checking in occasionally.
4. Then add Palm Sugar, Lemongrass, more salt and pepper if it needs it, Cinnamon, A few squeezes of Lime. Taste for Salt and see if it needs more Fish Sauce. Simmer for about another half an hour, or until the curry has finished cooking. Add 1 Star Anise in the last two minutes of Cooking. Serve with Rice, Potatoes or Yams and Peanuts or Cashew Nuts.