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Massaman curries are more fragrant than other Thai curries as they have more Indian-style spices, such as clove and cinnamon. It’s up to you whether you leave the bones in the duck or not.
Heat the oil in a heavy-based saucepan. Add the potatoes and onion, cook until the vegetables are coloured. Add the curry paste and fry for 1 minute.
Add the coconut milk, coconut cream, guava juice, palm sugar and the fish sauce. Bring to the boil, reduce the heat, then add the duck and the tamarind water. Simmer until the potatoes are tender.
Add the pineapple, peanuts and Thai basil leaves and cook for a further 1 minute. Serve curry garnished with coriander.
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