Massaman duck curry

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The strong, gamey flavour of duck is mellowed by an array of spices in Matt Tomkinson's duck curry recipe. Cashew nuts are a tasty addition to this version of a household Thai classic.

First published in 2015

Ingredients

Metric

Imperial

Duck curry

Massamam paste

Equipment

  • Blender

Method

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
2
For the curry, remove the skin from the duck breast and cut into 2cm cubes
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
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
6
Return the duck back to the pan. Cook until the potatoes are soft - this will indicate the curry is finished
7
Toast some cashew nuts in a pan. Arrange with the curry onto plates and serve immediately
  • 25g of cashew nuts
First published in 2015

Matthew Tomkinson’s elegant and highly accomplished food earned him a Roux Scholarship in 2005, as well as Michelin stars at The Goose and The Montagu Arms. He now cooks classically influenced comforting dishes at Betony at The Kings Head in Wiltshire.

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