1 thumb-sized piece fresh root ginger, peeled and finely chopped
2 lemongrass sticks, finely chopped
1 tsp tamarind paste
pinch mace
pinch nutmeg
pinch ground cinnamon
1 tsp palm sugar
1-2 tbsp fish sauce
1 tsp coriander seeds
1 tsp cumin seeds
2 cloves
2 tbsp vegetable oil
2 onions, finely chopped
2 bay leaves
2 cardamom pods
1 star anise
1 large potato, peeled and cut into rough chunks
1 tbsp palm sugar
2-3 tbsp curry paste, from above
500ml/18fl oz coconut milk
2 duck breasts, cut into cubes
50g/1¾oz roasted peanuts, roughly chopped
1 bunch coriander, finely chopped
cooked rice
Steps:
To make the curry paste, put all the ingredients into a food processor and blend to a paste. Set aside.
Heat the vegetable oil in a large, deep pan. Sauté the onion and spices until softened. Add the potatoes, palm sugar and curry paste and stir well.
Pour in the coconut milk and simmer for 15-20 minutes, or until the potatoes are almost soft.
Add the duck and simmer for 5-6 minutes. (Don' let it boil.)
Garnish with the fresh coriander and peanuts and serve with rice.
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