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Serves: 4

Recipe adapted from The Hairy Bikers' Great Curries by Si King and Dave Myers (Weidenfeld & Nicolson, £20)

Ingredients

  • 3 tbsp sunflower or groundnut oil
  • 3 tbsp sunflower or groundnut oil 1 small aubergine, about 275g, cut into 2.5cm cubes
  • 1 x 320g pack duck breasts, skin removed
  • 40g unsalted peanuts or cashew nuts, roughly chopped
  • 4 shallots or 1 small onion, finely sliced
  • 2 medium floury potatoes (about 350g), preferably Maris Pipers, peeled and cut into 2cm chunks
  • ½ x 190g jar massaman curry paste
  • 1 cinnamon stick
  • 1 star anise

  • 1 x 400ml tin light coconut milk 

  • 1 tbsp Thai fish sauce
  • 1 tbsp soft light brown sugar or palm sugar
  • 100g green beans, trimmed and halved

Method

  1. Heat 2 tablespoons of the oil in a large nonstick sauté pan or wok. Stir-fry the aubergine cubes over a high heat for 4–5 minutes until golden brown.
  2. Remove from the pan with a slotted spoon and transfer to a plate lined with kitchen paper. Cut the duck breasts into 1cm slices.
  3. Return the pan to the heat. Add the chopped peanuts or cashews and fry for 3 minutes, stirring regularly over a medium heat until lightly browned. Tip into a heatproof bowl and set aside.
  4. Return the pan to the heat and add the remaining oil and the shallots or onion. Cook over a medium heat for 2–3 minutes until lightly browned, stirring often.
  5. Add the sliced duck breasts and potatoes and stir-fry for 2 minutes until the duck is lightly coloured. Stir in the curry paste, cinnamon stick and star anise and cook for 1 minute, stirring constantly.
  6. Pour over the coconut milk, add 250ml cold water, then the fish sauce and sugar. Bring to a simmer and cook for 15 minutes, uncovered, stirring occasionally.
  7. Add the aubergine, green beans and chopped nuts. Bring to a simmer and continue cooking for 10-15 minutes until the potatoes are tender, stirring occasionally.
  8. The sauce should be fairly liquid and the vegetables just submerged as they simmer, so add a little more water if you think the curry needs it. Don't forget to pick out the cinnamon stick and star anise before serving with rice.
 

About the author

Sarah Alcock