Massaman Duck Curry Recipe · Gressingham

Ingredients

• 25g unsalted peanuts (toasted until brown)
• 1 shallots sliced
• 2 cloves garlic peeled
• 1 fresh red chillies
• 15g fresh ginger
• 1 stick lemon grass, crushed and chopped
• ½ tbsp palm sugar
• 1 ½ tsp fish sauce
• ½ tsp coriander seeds toasted and ground
• ½ tsp cumin seeds toasted and ground
• 1/4 fresh nutmeg grated
• 1/2 teaspoon ground cardamom
• 2 cloves
• ¼ tsp ground cinnamon
• 2 large duck breasts
• 1 ½ tbs of the curry paste (this recipe will still be lovely with a bought paste should you prefer)
• ½ onion sliced
• 2 cardamom pods
• 1 ½ star anise
• 1 tins coconut milk
• 1 tsp tamarind paste
• 1 large potatoes peeled and diced into 1inch cubes
• 1 tbsp palm sugar
• 25g toasted cashew nuts
• ½ bunch coriander, very roughly chopped