Massaman curries are more fragrant than other Thai curries as they have more Indian-style spices, such as clove and cinnamon. It’s up to you whether you leave the bones in the duck or not. – John McLeay
100ml (31⁄2fl oz) vegetable oil
2 potatoes, peeled and diced
1⁄2 red onion, sliced
4 tablespoons massaman curry paste
300ml (10fl oz) coconut milk
100ml (31⁄2fl oz) coconut cream
100ml (31⁄2fl oz) guava juice
75g (21⁄4oz) palm sugar, shaved
100ml (31⁄2fl oz) fish sauce
1 roast duck, cut into pieces (see Meat & Poultry)
50ml (2fl oz) tamarind water (see basics)
1 small pineapple, peeled, cored and diced
3 tablespoons roasted peanuts
1 large handful Thai basil leaves
1 large handful coriander leaves
Heat the oil in a heavy-based saucepan. Add the potatoes and onion, cook until the vegetables are coloured. Add the curry paste and fry for 1 minute.
Add the coconut milk, coconut cream, guava juice, palm sugar and the fish sauce. Bring to the boil, reduce the heat, then add the duck and the tamarind water. Simmer until the potatoes are tender.
Add the pineapple, peanuts and Thai basil leaves and cook for a further 1 minute. Serve curry garnished with coriander.