Advert
Advert
tmedia
Main content

http://www.lifestylefood.com.au/recipes/12866/duck-pineapple-and-peanut-massaman-curry

LifestyleFOOD.com.au

Duck, pineapple and peanut massaman curry

Massaman curries are more fragrant than other Thai curries as they have more Indian-style spices, such as clove and cinnamon. It’s up to you whether you leave the bones in the duck or not.

Ingredients

  • 100ml vegetable oil

  • 2 potatoes, peeled and diced

  • .5 red onion, sliced

  • 4 tablespoons massaman curry paste

  • 300ml coconut milk

  • 100ml coconut cream

  • 100ml guava juice

  • 75g palm sugar, shaved

  • 100ml fish sauce

  • 1 roast duck, cut into pieces

  • 50ml tamarind water

  • 1 small pineapple, peeled, cored and diced

  • 3 tablespoons roasted peanuts

  • 1 large handful Thai basil leaves

  • 1 large handful coriander leaves

Method

  • 1.

    Heat the oil in a heavy-based saucepan. Add the potatoes and onion, cook until the vegetables are coloured. Add the curry paste and fry for 1 minute.

  • 2.

    Add the coconut milk, coconut cream, guava juice, palm sugar and the fish sauce. Bring to the boil, reduce the heat, then add the duck and the tamarind water. Simmer until the potatoes are tender.

  • 3.

    Add the pineapple, peanuts and Thai basil leaves and cook for a further 1 minute. Serve curry garnished with coriander.

Notes


Extract from 'The Red Spice Road Cookbook', RRP $49.95. © John McLeay 2010

» Metric Converter

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings