“This rich southern Thai curry is a fusion between Thai, Indian and Malay influences,” says chef and Saturday Kitchen host Matt Tebbutt. “Its characteristic spices, including cinnamon, nutmeg and cloves, were originally brought to Thailand by Muslim traders.”
Matt Tebbutt’s duck massaman curry
Equipment
- Food processor
- Small pan
- medium heat
Ingredients
For the curry paste
- 2 garlic cloves chopped
- 1 red chilli chopped
- 1 tsp Thai fermented shrimp paste
- 30 g toasted peanuts chopped
- 1 banana shallot chopped
- 1 thumb-sized piece root ginger chopped
- 2 lemongrass sticks outer skin removed and core chopped
- 2 tsp tamarind paste
- pinch of ground mace
- pinch of freshly grated nutmeg
- pinch of ground cinnamon
- 2 tsp palm sugar
- 2 tbsp fish sauce
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 whole cloves
For the duck curry
- 2 duck breasts skin removed and skin frozen for at least 40 minutes, meat chopped into 1cm dice
- 2 tbsp vegetable oil
- 1 onion chopped
- 2 bay leaves
- 3 cardamom pods
- 1 large potato diced
- 3 tbsp curry paste from the recipe above
- 1 tbsp palm sugar
- 400 ml coconut milk
- sea salt
- freshly ground black pepper
To serve
- 2 tbsp chopped coriander
- 50 g roasted peanuts roughly chopped
- steamed jasmine rice 60-70g per person
Method
- Put all the ingredients for the curry paste into a food processor and blend to a fairly smooth paste.
- Remove the duck skin from the freezer and cut very thinly using a sharp knife. Heat a small pan over a high heat. When hot, add the duck skin and cook, stirring, until crispy. Season with salt and pepper and set aside.
- For the duck curry, heat a medium sauté pan over a medium heat, then add the oil. Once hot, add the onion and the spices and cook, stirring, until soft – this should take about 10 minutes. Add the potatoes, curry paste and palm sugar.
- Stir in the coconut milk and simmer it gently over a low heat until the potatoes are just tender when tested with the tip of a sharp knife, about 10 minutes.
- Add the duck meat and continue to simmer for five to six more minutes over a low heat. Don’t let it boil or the meat will become tough. Taste and season with salt and pepper.
- Spoon the curry into serving bowls and garnish with the chopped coriander and peanuts, then top with the crispy duck skin. Serve with steamed jasmine rice.
Nutrition
Weekend by Matt Tebbutt, photography by Chris Terry, is published by Quadrille.
- Amazon Kindle Edition
- Tebbutt, Matt (Author)
- English (Publication Language)
Last update on 2024-04-27 / Affiliate links / Images from Amazon Product Advertising API
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