Perfect for holiday gatherings and easy to whip up, this Slow Cooker Duck Massaman Curry is made with tender duck legs, creamy coconut cream, hearty potatoes, tangy tamarind purée, and fresh ginger. This flavor-packed Duck Massaman Curry serves up to 4 people, making it a great dinner option for cozy evenings.

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Recipe Ingredients

• 4 duck legs
• 4 shallots, halved
• 2 x 9½ fl oz (270 ml) cans coconut cream
• 2 cassia or cinnamon sticks
• 4 kaffir lime leaves
• 2 tablespoons finely shredded ginger
• 3 medium potatoes, cut into wedges
• 2 tablespoons tamarind purée
• 3 tablespoons fish sauce
• 1¾ oz (50 g) grated palm sugar or raw sugar
• Chopped roasted peanuts, chopped cilantro (coriander), and steamed rice, to serve

For the Curry Paste:

• 10 dried long red chilies, soaked in hot water until soft, seeds removed
• ½ cup (1¾ oz or 45 g) desiccated coconut
• 4 tablespoons unsalted roasted peanuts
• 6 cardamom pods, cracked, seeds removed, husks discarded
• 2 dried bay leaves, coarsely chopped
• ¼ teaspoon ground cloves

How To Make Slow Cooker Duck Massaman Curry

1. Prepare the Curry Paste: Start by pounding the curry paste ingredients into a coarse mixture using a mortar and pestle. The paste should be smooth enough to blend flavors but still have a bit of texture.
2. Season and Sear the Duck Legs: Season the duck legs with salt, then place them skin-side down in a large non-stick frying pan over medium heat. Cook the duck legs for about 8 minutes, letting the skin turn crispy and golden. After that, flip them over and cook for another 2 minutes before transferring them to the slow cooker.
3. Sauté the Paste and Shallots: Drain all but 2 tablespoons of the duck fat from the pan. Add the prepared curry paste and the halved shallots into the pan. Stir and sauté the mixture for 3 to 5 minutes until you notice the paste becoming fragrant and lightly browned.
4. Incorporate the Coconut Cream: Pour in the coconut cream, and cook the mixture for about 6 to 8 minutes, allowing the oil to separate and rise to the surface. This step helps enrich the flavor of the curry, so don’t skip it! Stir occasionally to prevent any sticking.
5. Add to the Slow Cooker: Transfer the curry paste mixture from the frying pan into the slow cooker with the duck legs. Add in the cassia or cinnamon sticks, kaffir lime leaves, ginger, potatoes, tamarind purée, fish sauce, and grated palm sugar. Stir everything gently to combine. Cover and cook on high for 4 hours or until the duck and potatoes are tender and cooked through.
6. Finish and Serve: Once the curry is done, skim off any excess fat from the surface using a spoon. Serve the Massaman curry hot, topped with chopped roasted peanuts and fresh cilantro. Pair with steamed rice to complete the meal.

Recipe Tips

• Use duck breast instead of legs: If you prefer a leaner option, duck breast works just as well. Just adjust the cooking time to avoid overcooking, as duck breast cooks faster.
• Add more vegetables: You can throw in carrots, green beans, or bell peppers during the last hour of cooking. They add more flavor and texture without turning mushy.
• Control the spice level: If you want a milder curry, reduce the amount of chili in the paste or remove the seeds. For extra heat, keep the seeds in or add fresh chilies.
• Make it ahead of time: Like most curries, this one tastes even better the next day. I usually make a batch a day before serving to deepen the flavors.
• Freeze for later: Leftover Massaman curry freezes well. Freeze in portion-sized containers, and just thaw and reheat when you need a quick meal later in the week.

Recipe FAQs and Variations

Check out More Slow Cooker Recipes:

• Malaysian Chicken Curry In Slow Cooker
• Slow Cooker Chinese Chicken Curry
• Slow Cooker Healthy Chicken Korma