2 tsp coriander seeds 1 tsp cumin seeds 3 peppercorns 1 star anise 3 garlic cloves 1 red chilli, diced 2.5cm (1in) piece galangal or root ginger, finely grated 2 tsp fish sauce 4 tsp palm sugar 1 lemongrass stalk, finely chopped 25g (1oz) peanuts, toasted 1 tsp salt 1/4 tsp ground cloves 1/4 tsp ground nutmeg pinch cinnamon small handful coriander For the curry 4 duck legs 12 Charlotte potatoes, peeled 4 kaffir lime leaves 1 cinnamon stick 2 cardamom pods 400ml (14fl oz) coconut milk jasmine rice, to serve
A fragrant Thai curry that's perfect for a dinner party or a night in for two. This dish is easy to make and the slow-cooking gives a rich, deep flavour that's sure to impress. To make the Massaman paste, dry fry the coriander seeds, cumin seeds and peppercorns in a pan until fragrant. Remove, and crush using a pestle and mortar. Add the shallot, star anise, garlic, chilli, ginger or galangal, and work into a paste. Add 1 tsp of the fish sauce, 2 tsp of the palm sugar and the remaining paste ingredients and continue until you have a thick paste. Set aside. In a large frying pan, fry the duck on low to melt down all the fat under the skin (around 10 minutes). Drain off any fat, turn up the heat and brown the duck all over. Place the duck, potatoes, kaffir lime leaves, cinnamon and cardamom in a slow cooker. Add a little oil to a hot frying pan and add the paste, move around quickly to stop it burning. When the flavours are fragrant, add the coconut milk. Mix well, making sure not to boil. Pour the liquid over the duck with the remaining fish sauce and palm sugar and cook on low for 6-7 hours, until the duck is falling off the bone. Serve the duck, sauce and potatoes with jasmine rice.
