1 tablespoon sunflower oil
1 onion, thinly sliced
1/4 cup Island Curries Massaman curry paste
2 x 400ml cans coconut milk
3 kaffir lime leaves
1 cinnamon quill
2 tablespoons brown sugar
2 duck breasts cut into pieces
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
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.
NOTE A simple sambal makes a refreshing accompaniment to this curry - simply combine sliced cucumber, chilli and eschalots in a bowl and dress with a little oil and seasoned rice vinegar.