Duck Penang Curry

olivemagazine.com

Andrew Jennings

Home cook

4 duck breasts, fat scored

160ml coconut cream

400ml coconut milk

2 red peppers, sliced

5cm piece cinnamon stick

1 star anise

1 tbsp fish sauce

1 tbsp palm sugar or soft brown sugar

½ lime, juiced, plus wedges to serve

a small bunch Thai basil, torn

subheading: to serve jasmine rice:

subheading: CURRY PASTE:

2 shallots, roughly chopped

2 thumb-sized pieces ginger

6 cloves garlic, roughly chopped

2 stalks lemongrass, woody layer removed and finely chopped

1 tbsp dried chilli flakes

1 bird's-eye chilli, roughly chopped

1 tbsp shrimp paste

4 lime leaves, shredded

2 tbsp roasted peanuts, finely chopped

½ tsp sea salt

Directions at olivemagazine.com

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