Slow cook Thai duck curry | Tesco Real Food

Ingredients

• 100g unsalted peanuts
• 2tbsp sunflower oil
• 4tbsp red curry paste
• 500g duck breast, skin removed and the meat cut into chunks
• 6 shallots, peeled and quartered
• 400ml tin coconut milk
• 1 red pepper, seeded and cut into chunks
• 400g waxy potatoes, cut into 2.5cm chunks
• 1tbsp Thai fish sauce
• 1tbsp dark brown sugar
• Thai Jasmine rice, to serve
• 4 spring onions, finely sliced to serve