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 purรฉe, and fresh ginger. This flavor-packed Duck Massaman Curry serves up to 4 people, making it a great dinner option for cozy evenings.
Jump to Recipe Print RecipeRecipe Ingredients
- 4 duck legs
- 4 shallots, halved
- 2 x 9ยฝ 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 purรฉe
- 3 tablespoons fish sauce
- 1ยพ 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
- ยฝ cup (1ยพ 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
- ยผ teaspoon ground cloves
How To Make Slow Cooker Duck Massaman Curry
- 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.
- 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.
- Sautรฉ 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 sautรฉ the mixture for 3 to 5 minutes until you notice the paste becoming fragrant and lightly browned.
- 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 donโt skip it! Stir occasionally to prevent any sticking.
- 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 purรฉe, 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.
- 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
Can I use boneless duck meat?
Yes, boneless duck thighs can be used. Just reduce the cooking time by about 30 minutes since they cook quicker than duck legs.
Can I replace palm sugar?
If you donโt have palm sugar, feel free to substitute it with brown sugar or coconut sugar. Both alternatives work well and maintain the rich sweetness of the dish.
What can I use instead of tamarind purรฉe?
If tamarind isnโt available, substitute it with lime juice or rice vinegar. Youโll get a similar tangy flavor without sacrificing much in taste.
Check out More Slow Cooker Recipes:
- Malaysian Chicken Curry In Slow Cooker
- Slow Cooker Chinese Chicken Curry
- Slow Cooker Healthy Chicken Korma
Slow Cooker Duck Massaman Curry
Course: DinnerCuisine: ThaiDifficulty: Medium4
servings20
minutes4
hours627
kcalPerfect 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 purรฉe, and fresh ginger. This flavor-packed Duck Massaman Curry serves up to 4 people, making it a great dinner option for cozy evenings.
Ingredients
4 duck legs
4 shallots, halved
2 x 9ยฝ 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 purรฉe
3 tablespoons fish sauce
1ยพ 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
ยฝ cup (1ยพ 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
ยผ teaspoon ground cloves
Directions
- 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.
- 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.
- Sautรฉ 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 sautรฉ the mixture for 3 to 5 minutes until you notice the paste becoming fragrant and lightly browned.
- 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 donโt skip it! Stir occasionally to prevent any sticking.
- 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 purรฉe, 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.
- 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.
Nutrition Facts
4 servings per container
- Amount Per ServingCalories627
- % Daily Value *
- Total Fat
45g
70%
- Saturated Fat 25g 125%
- Cholesterol 120mg 40%
- Sodium 1350mg 57%
- Total Carbohydrate
45g
15%
- Dietary Fiber 6g 24%
- Sugars 12g
- Protein 28g 57%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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