Ingredients

  • 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

Method

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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)

Nutritional Details

Each serving provides
  • Energy 1909kj 456kcal 23%
  • Fat 22.2g 32%
  • Saturates 4.9g 25%
  • Sugars 16.3g 18%
  • Salt 1.7g 28%

% of the Reference Intakes

Typical values per 100g: Energy 435kj/104kcal

Each serving provides

31.6g carbohydrate 6.7g fibre 29.1g protein

 
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