This recipe from Melbourne's incredible South-East Asian dining experience, Red Spice Road, is a real entertainer.


  • 100 ml (31⁄2 fl oz) vegetable oil

  • 2 potatoes, peeled and diced

  • 1⁄2 red onion, sliced

  • 60 ml (2 fl oz) massaman curry paste

  • 300 ml (10 fl oz) coconut milk

  • 100 ml (31⁄2 fl oz) coconut cream

  • 100 ml (31⁄2 fl oz) guava juice

  • 75 g (21⁄4 oz) palm sugar, shaved

  • 100 ml (31⁄2 fl oz) fish sauce

  • 1 roast duck, cut into pieces

  • 50 ml (2 fl oz) tamarind water

  • 1 small pineapple, peeled, cored and diced

  • 50 g (13⁄4 oz) roasted peanuts

  • 1 large handful Thai basil leaves

  • 1 large handful coriander (cilantro) leaves


  • 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.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 4186kj
  • Fat Total 361g
  • Saturated Fat 131g
  • Protein 96g
  • Carbohydrate 156g
  • Sugar 85g
  • Sodium 5403mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe is an extract from 'The Red Spice Road Cookbook' by John McLeay, New Holland Publishers (RRP $35) available from all good book stores.

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