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Whether or not you are planning an elaborate menu or only planning in advance for tomorrow Massaman duck curry. This recipe comes in several years of participating in at the kitchen. I realize that adding a couple ingredients into your recipe provides thickness into that which exactly is ordinarily bland. You may be searching for milder foods to create along with your leftovers. Great and light Massaman duck curry perfect for post-vacation. The components in this recipe get your tongue pounding, also have become waist-friendly when you want a'snack' after an active trip. Using a few substances as alternatives, this soup is loaded with a fall and hot flavor that produces it creamy. An ideal Massaman duck curry to heat you up on cold winter days. Ideal for making use of leftover.

Great way not to squander one component. This is just a good Massaman duck curry and one among my favorites. If you're concerned about the nutrient value of some of these dishes, avoid being. Nevertheless it could be reduced in calories, even if you aren't obtaining much nutrient value from it, it won't sustain you personally, and you're going to just wind up hungry once more and eating a lot more energy than you otherwise would have. Diet facts labels tell you what's in the meals you eat. It helps you determine whether you are in possession of a healthy and balanced diet. Each single recipe we share must have an ingredient tag. Some recipes provide nutritional simple fact information. The fixing tag lists the exact number within the area below. They are recorded per serving as a proportion of the everyday value.

How to make Massaman duck curry

Yield = 4
Prep time: 0:10
Cook time: 0:11
Total time: 0:21

Ingredients

  • 1 tablespoon sunflower oil
  • 1 onion, thinly sliced
  • 1/4 cup massaman curry paste
  • 2 x 400ml cans coconut milk
  • 3 kaffir lime leaves (see notes)
  • 1 cinnamon quill
  • 2 tablespoons brown sugar
  • 1 Chinese barbecue duck (see notes), portioned
  • 4 chat potatoes, peeled, quartered, cooked
  • 2 tablespoons fish sauce
  • 1/4 cup (60ml) lime juice
  • 2 tablespoons chopped coriander leaves
  • Jasmine rice, to serve
  • Flatbread, to serve
  • Sambal, to serve

Method

  • Step 1 Heat the oil in a wok over medium-high heat. Add the sliced onion and stir-fry for 1-2 minutes until the onion softens. Add the massaman curry paste and stir-fry for 30 seconds or until fragrant.
  • Step 2 Add the coconut milk, lime leaves, cinnamon quill and sugar, then bring to the boil. Reduce heat to medium-low and simmer for 3 minutes. Add the duck pieces and the potato and simmer for 5 minutes to heat through. Stir in the fish sauce, lime juice and coriander. Serve with jasmine rice, bread and sambal.