Matt Tebbutt’s duck massaman curry

“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.”

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Nutrition Facts

Matt Tebbutt’s duck massaman curry

Amount Per Serving

Calories 573 Calories from Fat 333

% Daily Value*

Fat 37g57%

Saturated Fat 22g138%

Polyunsaturated Fat 4g

Monounsaturated Fat 7g

Cholesterol 101mg34%

Sodium 953mg41%

Potassium 1104mg32%

Carbohydrates 32g11%

Fiber 5g21%

Sugar 10g11%

Protein 34g68%

Vitamin A 1966IU39%

Vitamin C 39mg47%

Calcium 102mg10%

Iron 11mg61%

* Percent Daily Values are based on a 2000 calorie diet.

Matt Tebbutt’s duck massaman curry

The British chef’s version of the Thai classic is a spicy winter warmer.

Prep Time15 minutes mins

Cook Time30 minutes mins

Freezing time for skin40 minutes mins

Total Time1 hour hr 25 minutes mins

Course: Main Course

Cuisine: Thai

Servings: 4 people

Calories: 573kcal

Author: Matt Tebbutt

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

Calories: 573kcal | Carbohydrates: 32g | Protein: 34g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 101mg | Sodium: 953mg | Potassium: 1104mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1966IU | Vitamin C: 39mg | Calcium: 102mg | Iron: 11mg

Weekend by Matt Tebbutt, photography by Chris Terry, is published by Quadrille.

Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes

• Amazon Kindle Edition
• Tebbutt, Matt (Author)
• English (Publication Language)

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Last update on 2024-04-23 / Affiliate links / Images from Amazon Product Advertising API

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