Massaman duck curry
- 3 tbsp sunflower or groundnut oil
- 1 small aubergine, about 275g, cut into 2.5cm cubes
- 2 duck breasts, about 320g, 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
- 95g massaman curry paste (from a jar)
- 1 cinnamon stick
- 1 star anise
- 400ml light coconut milk
- 1 tbsp Thai fish sauce
- 1 tbsp soft light brown sugar or palm sugar
- 100g green beans, trimmed and halved
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. Remove from the pan with a slotted spoon and transfer to a plate lined with kitchen paper. Cut the duck breasts into 1cm slices.
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.
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. 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.
Don't forget to pick out the cinnamon stick and star anise before serving!
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. 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. 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. Serve with rice.
How to plate up curry