Massaman Duck Curry
A flavoursome Massaman duck curry with an array of Thai/Indian fusion spices and coconut milk garnished with cashew nuts
You can replace the duck for beef or chicken, just adjust the cooking times. Ensure the meat is cooked through and tender. When cooking your duck breast, start with a cold pan and a splash of oil to render the fat from the skin gently then flip over, seal on all sides and turn back onto the skin side down. Then oven roast for a few minutes depending on how you like your duck cooked and the size of the breast
Cooking Method
- Cook your duck breast to your liking and set aside to rest
- In a frying pan, brown off the onions then add the grated carrot, lemon grass and half of the coriander and stir
- Then add the potato cubes, honey, coconut milk, peanut butter, fish sauce, Puréety Moroccan Tagine seasoning and water - stir well then simmer for 20-30 mins or until the sauce has thickened and the potatoes are cooked
- Finish with the rest of the coriander and lime juice, stir and garnish with crushed cashew nuts
Ingredients
- 4 Duck Breasts , Trimmed and scored
- 1 White Onion , Sliced - finely
- 200ml Water
- 400ml Coconut Milk
- 2tbsp Peanut Butter
- 2 large Potato , 2cm diced
- 1tbsp Honey
- 25g Cashew Nuts , Toasted
- 20g Coriander , Chopped
- 1tbsp Fish Sauce
- 2tbsp Coconut Oil
- 1 Lemon Grass , Sliced finely
- 1 Lime , Juiced
- 1 Carrot , Grated
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