Massaman duck curry
Item 1 of 1
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
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Ingredients
Metric
Imperial
Duck curry
- 2 duck breasts
- 1/2 onion, thinly sliced
- 1 1/2 tbsp of curry paste
- 2 cardamom pods
- 1 1/2 star anise
- 300ml of coconut milk
- 1 tsp tamarind paste
- 1 King Edward potato, large, cut into 3 cm cubes
- 1 tbsp of palm sugar
- 25g of cashew nuts, roasted
- 1 1/3 handfuls of coriander, roughly chopped
- vegetable oil
Massamam paste
- 25g of peanuts, toasted until brown
- 1 large shallot, thinly sliced
- 2 garlic cloves, peeled, thinly sliced
- 1 red chilli
- 15g of fresh ginger
- 1 lemon grass stalk, crushed and chopped
- 1/2 tbsp of palm sugar
- 1 1/2 tsp fish sauce
- 1/2 tsp coriander seeds, toasted and ground
- 1/2 tsp cumin seeds, toasted and ground
- 1/4 nutmeg, grated
- 1/2 tsp ground cardamom
- 2 cloves
- 1/4 tsp ground cinnamon
SAVE RECIPE
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
- 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
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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