Prawn
Duck massaman curry
Making your own curry paste takes this easy curry to new heights. Store any leftover paste in a sealed container in the freezer.
Ingredients:
- 1 tsp shrimp paste
- 30g/1oz toasted peanuts. roughly chopped
- 1 banana shallot, finely chopped
- 2 garlic cloves, finely chopped
- 1 red chilli, finely chopped
- 1 thumb-sized piece fresh root ginger, peeled and finely chopped
- 2 lemongrass sticks, finely chopped
- 1 tsp tamarind paste
- pinch mace
- pinch nutmeg
- pinch ground cinnamon
- 1 tsp palm sugar
- 1–2 tbsp fish sauce
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 2 cloves
- 2 tbsp vegetable oil
- for the curry
- 2 onions, finely chopped
- 2 bay leaves
- 2 cardamom pods
- 1 star anise
- 1 large potato, peeled and cut into rough chunks
- 1 tbsp palm sugar
- 2–3 tbsp curry paste, from above
- 500ml/18fl oz coconut milk
- 2 duck breasts, cut into cubes
- to serve
- 50g/1¾oz roasted peanuts, roughly chopped
- 1 bunch coriander, finely chopped
- cooked rice
Directions:
- To make the curry paste, put all the ingredients into a food processor and blend to a paste. Set aside.
- Heat the vegetable oil in a large, deep pan. Sauté the onion and spices until softened. Add the potatoes, palm sugar and curry paste and stir well.
- Pour in the coconut milk and simmer for 15–20 minutes, or until the potatoes are almost soft.
- Add the duck and simmer for 5–6 minutes. (Don’ let it boil.)
- Garnish with the fresh coriander and peanuts and serve with rice.