Curry
Gaeng Massaman Ped: Thai Duck Massaman Curry
Original name: Gaeng Massaman Ped (Duck)
About this dish
Gaeng Massaman Ped is a luxurious Thai-Muslim curry that blends tender duck with a rich, aromatic sauce of coconut milk, roasted spices, and tamarind. This dish hails from Southern Thailand, reflecting centuries of trade with Persian and Indian merchants who introduced spices like cinnamon and cardamom.
The duck adds a succulent depth that pairs beautifully with the warm, mildly spicy massaman paste. Serve over jasmine rice for a comforting meal that feels both exotic and familiar.
Ingredients
UK and US measurements are both included for every recipe.
Massaman curry paste
spice4 tbsp
Coconut milk
liquid800 ml
Imperial measurement: 3.5 cups
Duck leg quarters
protein4 pieces
Fish sauce
seasoning3 tbsp
Tamarind paste
seasoning2 tbsp
Palm sugar
seasoning2 tbsp
Potatoes
vegetable500 g
Imperial measurement: 1.1 lbs
Roasted peanuts
other1/2 cup
Cinnamon stick
spice1 piece (3-inch)
Cardamom pods
spice4 pods
Star anise
spice2 pieces
Bay leaves
spice2 leaves
Vegetable oil
fat1 tbsp
Jasmine rice
grain2 cups (cooked)
Fresh cilantro
herb1/4 cup
Method
Sear the duck
10 minsHeat vegetable oil in a large pot over medium-high heat. Sear duck leg quarters skin-side down until golden brown, about 4 minutes per side. Remove and set aside.
Bloom spices and curry paste
2 minsIn the same pot, reduce heat to medium. Add cinnamon stick, cardamom pods, star anise, and bay leaves. Toast for 30 seconds until fragrant. Add massaman curry paste and stir for 1 minute until aromatic.
Simmer the curry base
3 minsPour in about 200 ml of the thick coconut cream from the top of the cans (if separated), or use the first can. Stir well, then add remaining coconut milk, fish sauce, tamarind paste, and palm sugar. Bring to a gentle simmer.
Cook the duck
60 minsReturn duck legs to the pot, submerging them in the liquid. Cover and simmer over low heat for 1 hour, turning once halfway, until duck is tender.
Add potatoes and peanuts
20 minsAdd potato chunks and roasted peanuts. Continue simmering, uncovered, for 15–20 minutes until potatoes are tender. Adjust seasoning with more fish sauce, tamarind, or sugar to taste.
Rest and serve
5 minsRemove from heat and let rest for 5 minutes. Discard cinnamon, cardamom pods, star anise, and bay leaves. Serve hot over jasmine rice, garnished with fresh cilantro.
Equipment
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Nutrition facts
Tips
- For deeper flavor, toast the massaman curry paste in the coconut cream before adding the remaining liquid. This step, known in Thai cooking as 'phrik gaeng', unlocks the paste's full aroma.
- If you can't find duck legs, substitute with bone-in chicken thighs (adjust cooking time to 30 minutes). But the richness of duck truly elevates this dish.
- Don't rush the simmering: low and slow ensures the duck becomes fall-off-the-bone tender and the spices meld beautifully.
- Leftovers taste even better the next day as the flavors continue to develop.
- Store.
- Store in the fridge for up to 3 days.
Serving suggestions
- Serve the curry with steamed jasmine rice to soak up the sauce. A side of pickled cucumbers or a fresh cucumber salad (tam jak) adds a refreshing contrast.
- For.
- For a complete meal, pair with a simple stir-fried vegetable like morning glory.
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Recipe by
Niran Kittipong
Specialises in Thai cuisineNiran is the eldest Saelim sibling and the reasonable one. He makes a mean green curry and mediates family arguments.
Describe yourself in three words: Peacemaker, dad-joke enthusiast, steady hands.