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Massaman duck curry

Massaman duck curry

Massaman duck curry

PT1H

Why not try?

1
To make the curry paste, blend all of the ingredients into a smooth paste, adding a splash of water if necessary. The leftover paste can be frozen for future use
  • 25g of peanuts
  • 1 large shallot
  • 2 garlic cloves
  • 1 red chilli
  • 15g of fresh ginger
  • 1 lemon grass stalk
  • 1/2 tbsp of palm sugar
  • 1 1/2 tsp fish sauce
  • 1/2 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 1/4 nutmeg
  • 1/2 tsp ground cardamom
  • 2 cloves
  • 1/4 tsp ground cinnamon
2
For the curry, remove the skin from the duck breast and cut into 2cm cubes
  • 2 duck breasts
3
Place a large frying pan over a high heat and add a small amount of vegetable oil. Once the pan begins to smoke, add the duck and cook until golden brown. Remove from the pan and set aside
4
In a separate pan, fry the onion until golden. Add the cardamom pods and star anise and then Stir in the curry paste, allow to sizzle for a few moments
  • 1/2 onion
  • 1 1/2 tbsp of curry paste
  • 2 cardamom pods
  • 1 1/2 star anise
5
Pour in the coconut milk and bring to a gentle simmer. Cook to infuse for 20 minutes and then add the potato cubes, palm sugar and tamarind paste. Allow to cook for a further 20 minutes
  • 300ml of coconut milk
  • 1 tsp tamarind paste
  • 1 King Edward potato
  • 1 tbsp of palm sugar
6
Return the duck back to the pan. Cook until the potatoes are soft - this will indicate the curry is finished
  • 1 1/3 handfuls of coriander
7
Toast some cashew nuts in a pan. Arrange with the curry onto plates and serve immediately
  • 25g of cashew nuts

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