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Ingredients

For the curry paste

• 1 tsp shrimp paste
• 30g/1oz toasted peanuts. roughly chopped
• 1 banana shallot, finely chopped
• 2 garlic cloves, finely chopped
• 1 red chilli, finely chopped
• 1 thumb-sized piece fresh root ginger, peeled and finely chopped
• 2 lemongrass sticks, finely chopped
• 1 tsp tamarind paste
• pinch mace
• pinch nutmeg
• pinch ground cinnamon
• 1 tsp palm sugar
• 1–2 tbsp fish sauce
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 2 cloves
• 2 tbsp vegetable oil

For the curry

• 2 onions, finely chopped
• 2 bay leaves
• 2 cardamom pods
• 1 star anise
• 1 large potato, peeled and cut into rough chunks
• 1 tbsp palm sugar
• 2–3 tbsp curry paste, from above
• 500ml/18fl oz coconut milk
• 2 duck breasts, cut into cubes

To serve

• 50g/1¾oz roasted peanuts, roughly chopped
• 1 bunch coriander, finely chopped
• cooked rice