Matt Tebbutt’s duck massaman curry

Nutrition Facts

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.

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

Prep Time15

Cook Time30

Freezing time for skin40

Total Time1 25

Course: Main Course

Cuisine: Thai

Servings: people

Calories: 573kcal

Author: Matt Tebbutt

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

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.