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Massaman curry with pineapple and duck
We present to you the winner of the competition Thailand Challenge – Tomasz from the blog Szczypta.com prepared an aromatic Massaman Curry, and you decided that his recipe was the best.
Ingredients
- 2 tsp massaman curry paste
- 400 ml coconut milk 12-14%
- 1 duck breast
- ½ onion
- 2 garlic cloves
- ½ medium-sized sweet potato
- ½ pineapple
- 1 tablespoon of fish sauce
- a handful of fresh Thai basil leaves
A method of preparing
- Start by preparing the duck. Score the skin in a crisscross pattern to allow much of the fat to render.
- Heat a heavy-bottomed pot and place the duck breast skin-side down. Cook until the skin is golden brown, then reduce the heat and set aside to cool.
- Add the diced onion, peeled and chopped garlic cloves, and peeled and diced sweet potato to the pot with the duck fat. Sauté until golden brown.
- Add curry paste, coconut milk and cook over low heat.
- Meanwhile, prepare the pineapple by peeling it, removing the hard, stringy core, and dicing it. Add the pineapple to the pot.
- Cut the previously fried duck into slices approximately 3-4 millimeters thick.
- Season the curry with fish sauce. When the potatoes are soft, add the chopped duck and mix gently. The duck, sliced so thinly, only needs a few minutes in the hot sauce. Just don't overcook the duck, or it will become tough. The curry is essentially ready.
- Before serving, toss with Thai basil leaves. Serve with rice.
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