Massaman Duck Curry
| Serves: 4 | Course: Main | Categories: Curry | Machine: Cooking machine | Total time (min.): 60 |
This dish combines the rich flavours of the duck with a sweetly spiced sauce to make a fantastic Thai curry. Best served with a handful of toasted peanuts, or cashews and rice. You could also make this recipe using beef or lamb.
Ingredients
- 320g Duck Breast
- 200g Red Onion
- 400g Coconut Milk
- 400g Potato
- 2 tablespoons Coconut Oil
- 3 Cardamom Pods
- 2 Star Anise Pods
- 3 tablespoons Massaman Curry Paste
- 10g Tamarind Paste
- 1 tablespoon Fish Sauce
- Lime juice icon
- 4 teaspoons Lime Juice
- 2 teaspoons Raw Cane Sugar
- 20g Cilantro
Tools
- Wooden spoon
- Paper towels
- kCook Multi
- Plate
- Kcook bowl
Method
- Fit thick slicing disc (5) to direct prep attachment
- Fit direct prep attachment to kCook Multi
- Line a clean plate with paper towels
- Fit stir tool to kCook bowl
- Add coconut oil to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl with filler cap fitted
- Heat with filler cap fitted - 140°C, speed 3
- Then add duck breast to the kCook bowl
- Cook with filler cap fitted - 2 min, 180°C, speed 4
- Cook with filler cap fitted - 3 min, 140°C, speed 3
- Transfer content of kCook bowl to plate and continue
- Clean kCook bowl
- Fit stir tool to kCook bowl
- Fit kCook bowl to kCook Multi
- Turn direct prep attachment to position 1
- Slice red onion into the kCook bowl with direct prep attachment
- Turn direct prep attachment to position 2
- Add cardamom pods, star anise pod and massaman curry paste to the kCook bowl
- Attach lid to kCook bowl with filler cap fitted
- Cook with filler cap fitted - 5 min, 140°C, speed 1
- Then add coconut milk, tamarind paste, fish sauce, lime juice, potato and raw cane sugar to the kCook bowl
- Transfer meat to kCook bowl
- Cook with filler cap fitted - 40 min, 98°C, speed 1
- Serve
- Garnish with cilantro