Massaman Duck Curry

Ingredients

• 1.5 lbs duck breast or thighs, skin removed, cut into 1-inch cubes
• 3 tbsp massaman curry paste
• 1 can (13.5 oz) coconut milk
• 12 oz potatoes, peeled and cut into 1-inch chunks
• ½ cup roasted peanuts (unsalted)
• 1 tbsp fish sauce
• 1 tsp palm sugar or brown sugar
• 1 tsp tamarind paste
• 1 medium onion, cut into 1-inch wedges
• 1 whole lime, halved

Instructions

1. 1

   Pat duck dry with paper towels. Season with salt and pepper.

2. 2

   Peel potatoes and cut into 1-inch chunks. Cut onion into wedges.

3. 3

   Heat 1 tbsp oil in a large pot over medium-high. Sear duck in batches until browned, ~3 minutes per side. Transfer to a plate.

4. 4

   Add curry paste to the pot and stir over medium heat until fragrant, ~90 seconds.

5. 5

   Pour in coconut milk and stir to combine. Return duck to the pot.

6. 6

   Add potatoes, peanuts, fish sauce, sugar, and tamarind. Bring to a simmer.

7. 7

   Cover and simmer 25 minutes, stirring occasionally, until potatoes are tender and duck is cooked through.

8. 8

   Stir in onion and simmer uncovered 5 more minutes until onion softens slightly.

9. 9

   Taste and adjust seasoning with salt, fish sauce, or lime juice as needed.

10. 10

    Serve hot with rice and a squeeze of fresh lime.

Tools you’ll need

• large pot with lid (5-quart minimum)
• cutting board
• chef's knife
• wooden spoon
• paper towels
• measuring spoons

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