Photograph: Martin Poole
- 3 tbsp sunflower or groundnut oil
- 1 small aubergine, about 275g, cut into 2.5cm cubes
- 2 duck breasts, about 320g, skin removed
- 40 g unsalted peanuts or cashew nuts, roughly chopped
- 4 shallots
- 2 medium floury potatoes (about 350g), preferably Maris Pipers, peeled and cut into 2cm chunks
- 95 g massaman curry paste from a jar
- 1 stick cinnamon
- 1 star anise
- 400 ml light coconut milk
- 1 tbsp Thai fish sauce
- 1 tbsp soft light brown sugar
- 100 g green beans, trimmed and halved
Heat 2 tablespoons of the oil in a large nonstick sauté pan or wok. Stir-fry the aubergine cubes over a high heat for 4-5 minutes until golden brown. Remove from the pan with a slotted spoon and transfer to a plate lined with kitchen paper. Cut the duck breasts into 1cm slices.
Return the pan to the heat. Add the chopped peanuts or cashews and fry for 3 minutes, stirring regularly over a medium heat until lightly browned. Tip into a heatproof bowl and set aside.
Return the pan to the heat and add the remaining oil and the shallots or onion. Cook over a medium heat for 2-3 minutes until lightly browned, stirring often. Add the sliced duck breasts and potatoes and stir-fry for 2 minutes until the duck is lightly coloured. Stir in the curry paste, cinnamon stick and star anise and cook for 1 minute, stirring constantly.
Pour over the coconut milk, add 250ml cold water, then the fish sauce and sugar. Bring to a simmer and cook for 15 minutes, uncovered, stirring occasionally. Add the aubergine, green beans and chopped nuts. Bring to a simmer and continue cooking for 10-15 minutes until the potatoes are tender, stirring occasionally. The sauce should be fairly liquid and the vegetables just submerged as they simmer, so add a little more water if you think the curry needs it. Serve with rice.
Recipe adapted from The Hairy Bikers' Great Curries by Si King and Dave Myers (Weidenfeld & Nicolson, £20)