100g unsalted peanuts 2tbsp sunflower oil 4tbsp red curry paste 500g duck breast, skin removed and the meat cut into chunks 6 shallots, peeled and quartered 400ml tin coconut milk 1 red pepper, seeded and cut into chunks 400g waxy potatoes, cut into 2.5cm chunks 1tbsp Thai fish sauce 1tbsp dark brown sugar Thai Jasmine rice, to serve 4 spring onions, finely sliced to serve
Turn the slow cooker on to high or low. Heat a large frying pan or wok and add the peanuts. Toss around until they are lightly toasted. Remove from the pan and cool before roughly chopping. Add the oil to the hot frying pan then add the curry paste, duck and shallots. Stir fry for a few minutes until the duck is browned all over. Add the coconut milk and bring to the boil. Stir in the fish sauce and sugar. Pour into the slow cooker dish and mix in the red pepper, potatoes and 2/3 of the peanuts. Cover with a lid and cook for 4 hours on high or 8 hours on low. Once cooked, serve with Thai jasmine rice and scatter over the reserved peanuts and sliced spring onions.
