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Mussaman Duck Curry

MUSSAMAN DUCK CURRY

 

This wonderfully rich spicy Thai curry is made with duck, but is also really good with lamb, chicken or beef.

 

2 tablespoons vegetable oil

5 tablespoons mussaman curry paste (see below)

2 bay leaves

4 duck breasts – skin removed, cut into bite-size pieces

6 shallots, peeled and cut into quarters, lengthways

1 x 400ml tin of coconut milk

1 yellow pepper, cut into pieces

1 ½ tablespoons fish sauce

1 teaspoons palm or soft brown sugar

1 teaspoons tamarind paste/puree

200ml water or beef stock

500g peeled red potatoes, cut into 2-3cm cubes, cooked until almost tender

100g roasted salted peanuts

 

to serve

chopped roasted salted peanuts

Thai Fragrant/Jasmine Rice

 

Heat a wok or saucepan with the oil and then add mussaman paste and bay leaves. Fry until the paste is bubbling for about 30 seconds.

 

Add the duck and shallots, stirring for about 1 minute. Reduce the heat and add the coconut milk, yellow pepper, fish sauce, palm sugar (or soft brown sugar), tamarind and water or stock. Bring to the simmer and leave to cook for about 20 minutes.

 

Add the potatoes and peanuts and cook for a further 10 minutes until the sauce is nicely thickened.

 

Serve the curry straight away with peanuts scattered over the top, and with plenty of steaming hot rice.

 

 

Tip…

Many large supermarkets, oriental or Indian shops sell Tamarind paste/puree. Barts Spices sell it in little jars which is easily available.

 

You can buy ready made mussaman paste in jars or packets but if you can’t get hold of any, or fancy making your own, here’s what you do…

 

Roughly chop 7 long red chillies and soak in 5 tbsp hot water for 1 hour.

Heat a frying pan and add 1/2 tsp white peppercorns, 1/2 cumin seeds, 1 tsp coriander seeds and 1 stick of cinnamon. Roast gently until they release a spicy aroma and begin to darken. Tip into a spice grinder, liquidiser or pestle and mortar and grind to a fine powder. Add the chillies and the water, 150g chopped shallots, 6 cloves of garlic, 1 tbsp chopped ginger, 1 tsp mild curry powder, 1/2 tsp turmeric and 1/2 tsp shrimp paste or 3 tinned anchovies. Either blend or pound really well to give you smooth paste.

This will give you about 10 tbsp – enough for 2 of the above curries. Any leftover can be kept in the fridge for a few weeks.

 

 

 

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