Massaman Duck Curry with Potatoes and Cashews
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Ingredients
- 4 duck legs
- 3 tbsp massaman curry paste
- 400 ml coconut milk
- 300 g baby new potatoes, halved
- 40 g cashew nuts
- 2 tbsp fish sauce
- 1 tbsp tamarind paste
- 1 tbsp palm sugar
Nutrition (per serving)
- Calories
- 853 kcal
- Protein
- 41 g
- Carbohydrate
- 24.4 g
- of which sugars
- 9.2 g
- Fat
- 66 g
- of which saturates
- 31.7 g
- Fibre
- 3.1 g
- Salt
- 2.94 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the massaman curry paste in a splash of the coconut milk in a large pan for 2 minutes until fragrant.
- 2
Add the duck legs and brown all over for 5 minutes.
- 3
Pour in the rest of the coconut milk, cover and simmer for 35 minutes until the duck is almost tender.
- 4
Add the potatoes and half the cashews, and simmer uncovered for 20 minutes until the potatoes are tender and the duck is fully cooked through.
- 5
Stir in the fish sauce, tamarind paste and palm sugar.
- 6
Scatter with the remaining cashews and serve with jasmine rice.
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