PREP TIME 40 MINS
COOKING TIME 45 MINS
- Canola oil, for frying
- 2 large duck breasts, skin removed and cut into 2cm cubes
- 1/2 onion, sliced
- 2 cardamom pods
- 1 1/2 star anise
- 2 tbs Massaman Curry Paste
- 1 x 400g coconut cream
- 4 chat potatoes, halved
- 1 tbs palm sugar
- 1 tsp taramind paste
- 1 cup fresh coriander, chopped
- 1 cup Thai basil, chopped
- 1/2 cup bean shoots
- 25g toasted cashew nuts, chopped
- 1 carrot, cut into matchsticks
- 1 zucchini, halved lengthways and sliced thinly
- 1 bunch bok choy, leaves separated and halved
- Steamed jasmine rice, to serve
Heat a large frying pan over a high heat and add a small amount of oil. When the pan is hot, add the duck and sear on both sides until golden brown. Remove and set aside.
In a saucepan, fry the onion over a high heat. Add the cardamom pods and star anise and cook until fragrant. Stir in the curry paste and allow to sizzle for a few moments, being careful not to burn the paste.
Pour in the coconut milk and bring to a gentle simmer. Simmer for 20 minutes, allowing the spices infuse the milk, before adding the potato, palm sugar and tamarind paste. Cook for 20 minutes.
While cooking, mix together the coriander, Thai basil, bean shoots and cashew nuts and set aside.
Add the duck to the curry with the carrots, zucchini and bok choy and cook for a further 5 minutes.
Sprinkle the herb and cashew nut mixture over the curry and serve with steamed rice.
Duck is high in protein but also saturated fat, so remove the skin and opt for the breast portions.
Click here to find more delicious recipes in our latest edition of Chapter Magazine.