Make A Little Curry Anyone?
The definite flavor of duck is mellowed by an array of spices in this duck curry recipe. Cashew nuts are a tasty addition to this version of a household Thai classic.
Massaman Duck Curry
Serves 2
Total Time: 60 minutes
Ingredients
Duck Curry
2 duck breasts
1/2 onion, thinly sliced
1 1/2 tbsp of curry paste
2 cardamom pods
1 1/2 star anise
2/3 pint of coconut milk
1 tsp tamarind paste
1 potato, large, cut into 1 inch cubes
1 tbsp of palm sugar
1 oz of cashew nuts, roasted
1 handfuls of coriander, roughly chopped
vegetable oil
Massaman Paste
1 oz of peanuts, toasted until brown
1 large shallot, thinly sliced
2 garlic cloves, peeled, thinly sliced
1 red chilli
1/2 oz of fresh ginger
1 lemon grass stalk, crushed and chopped
1/2 tbsp of palm sugar
1 1/2 tsp fish sauce
1/2 tsp coriander seeds, toasted and ground
1/2 tsp cumin seeds, toasted and ground
1/4 nutmeg, grated
1/2 tsp ground cardamom
2 cloves
1/4 tsp ground cinnamon
Directions
Massaman Paste
Blend all of the ingredients into a smooth paste, adding a splash of water if necessary. The leftover paste can be frozen for future use.
The Curry
Remove the skin from the duck breast and cut into 3/4 in cubes.
Place a large frying pan over a high heat and add a small amount of vegetable oil. Once the pan begins to smoke, add the duck and cook until golden brown. Remove from the pan and set aside.
In a separate pan, fry the onion until golden. Add the cardamom pods and star anise and then stir in the curry paste, allow to sizzle for a few moments.
Pour in the coconut milk and bring to a gentle simmer. Cook to infuse for 20 minutes and then add the potato cubes, palm sugar and tamarind paste. Allow to cook for a further 20 minutes.
Return the duck back to the pan. Cook until the potatoes are soft - this will indicate the curry is finished.
Toast some cashew nuts in a pan. Arrange with the curry onto plates and serve immediately.
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