Try this Thai-style coconut and papaya curry with loads of flavour for a spicy and hearty meal any day of the week.
Heat the oil in a wok or deep pan over a moderate-high heat. Place the onions and garlic in the pan and allow them to cook for a couple of minutes until the onion is soft. Add the ginger, chillies and ground spice mixture, cook for a further minute stirring it regularly with a wooden spoon. Finally add the chopped tomatoes, coconut, salt, sugar, and whole spice mixture, reduce the heat to moderate and leave it to simmer until reduced by 1/2 (around 15-20 minutes), stirring it regularly so that the base doesn't burn.
When the sauce has reduced by half add the duck breasts to the pan and cook them for a further 6-8 minutes. If the sauce becomes to thick add a little water. Remove the breast from the sauce and keep them in a warm place while you finish the sauce.
Stir the papaya, cashews, lime juice and coriander into the sauce, so that it is well distributed. Taste the sauce and add a little more salt, limejuice or sugar if desired.
To serve: Slice each duck breast into 5-6 slices. Add the duck to the hot sauce and serve with diced papaya and your choice of rice, chapatti bread or poppadoms (optional) and your choice of accompaniments.
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