Massaman Curry is one of those curries that sits very well and develops complexity and depth with time. Massaman tastes great if you let it sit overnight so that the spices penetrate the meat and potatoes. I find that the tastes just don't come together until the next day.
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4 Luv-a-Duck duck legs, cut in half
2 tbsp vegetable oil
1 cup coconut cream
2 tbsp good quality massaman curry paste
1 cup coconut milk
1 cup Luv-a-Duck duck stock
1/2 cup unsalted roasted peanuts
500g baby chat potatoes
1 cinnamon stick
2 bay leaves
5 cardamom pods, lightly crushed to release flavour
2 tbsp brown sugar
1 tbsp tamarind concentrate
1 tbsp fish sauce
Steamed jasmine rice to serve