Duck Penang Curry

This super simple penang curry is packed with punchy flavour, serves six and can easily be frozen, so get ahead of mealtimes.

Cook 1 hour | Serves 6 | EASY

INGREDIENTS

• duck breasts 4, fat scored

• coconut cream 160ml

• coconut milk 400ml

• red peppers 2, sliced

• cinnamon stick 5cm piece

• star anise 1

• fish sauce 1 tbsp

• palm sugar or soft brown sugar 1 tbsp

• lime ½, juiced, plus wedges to serve

• Thai basil a small bunch, torn

• jasmine rice to serve

CURRY PASTE

• shallots 2, roughly chopped

• ginger 2 thumb-sized pieces

• garlic 6 cloves, roughly chopped

• lemongrass 2 stalks, woody layer removed and finely chopped

• dried chilli flakes 1 tbsp

• bird's-eye chilli 1, roughly chopped

• shrimp paste 1 tbsp

• kaffir lime leaves 4, shredded

• roasted peanuts 2 tbsp, finely chopped

• sea salt ½ tsp

Recipe from Olive - click here for method