Easy Main Asian

Massaman duck curry

Name: Massaman duck curry
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 1 tablespoon sunflower oil; 1 onion, thinly sliced; 1/4 cup massaman curry paste; 2 x 400ml cans coconut milk; 3 kaffir lime leaves (see notes); 1 cinnamon quill; 2 tablespoons brown sugar; 1 Chinese barbecue duck (see notes), portioned; 4 chat potatoes, peeled, quartered, cooked; 2 tablespoons fish sauce; 1/4 cup (60ml) lime juice; 2 tablespoons chopped coriander leaves; Jasmine fragrant rice, flatbread and sambal, to serve

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10m

11m

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Fill the air with fragrant mouth-watering spices, and dive into a spectacular Massaman duck curry.

1 tablespoon sunflower oil
1 onion, thinly sliced
1/4 cup massaman curry paste
2 x 400ml cans coconut milk
3 kaffir lime leaves (see notes)
1 cinnamon quill
2 tablespoons brown sugar
1 Chinese barbecue duck (see notes), portioned
4 chat potatoes, peeled, quartered, cooked
2 tablespoons fish sauce
1/4 cup (60ml) lime juice
2 tablespoons chopped coriander leaves
Jasmine fragrant rice, flatbread and sambal, to serve

Method

1.

Heat the oil in a wok over medium-high heat. Add the sliced onion and stir-fry for 1-2 minutes until the onion softens. Add the massaman curry paste and stir-fry for 30 seconds or until fragrant.
2.

Add the coconut milk, lime leaves, cinnamon quill and sugar, then bring to the boil. Reduce heat to medium-low and simmer for 3 minutes. Add the duck pieces and the potato and simmer for 5 minutes to heat through. Stir in the fish sauce, lime juice and coriander. Serve with jasmine rice, bread and sambal.

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