Massaman Curry with Duck
This recipe uses my homemade Massaman curry paste, toasted peanuts, coconut milk, coriander and skinned duck breast for a really decadent curry.
- 1 large onion thinly sliced
- 3 duck breasts
- 5 tbsp massaman curry paste
- 50 g peanuts
- 1 400 g tin coconut milk
- 1 large cinnamon stick
- 2 whole star anise
- 1 tbsp brown sugar
- 1 tbsp fish sauce
- 1 tbsp cream
- 1 tbsp chopped coriander
- 1 tbsp oil
- 150 ml water
Skin the duck breasts and slice into 1cm pieces.
Heat the oil in a large frying pan and fry the onions until softened.
Increase the heat slightly, add the duck slices and curry paste and fry for a few minutes until the duck is coloured.
Add the coconut milk, water, sugar, fish sauce, cinnamon and star anise and bring to a simmer for 10-15 minutes.
Stir in half the nuts before serving and garnish with the coriander, cream and remaining nuts.
Calories: 604kcalCarbohydrates: 16gProtein: 40gFat: 44gSaturated Fat: 26gCholesterol: 136mgSodium: 473mgPotassium: 864mgFiber: 5gSugar: 9gVitamin A: 3100IUVitamin C: 16.9mgCalcium: 79mgIron: 10.6mg