Aromatic, versatile curries, including a speedy spiced cod version for a busy weeknight, or a slow-cooked chicken option for the weekend
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One-pan fragrant duck & vegetable curry
The richness of the duck in this curry is balanced by the veg, and the potatoes soak up the coconut sauce.
SERVES 4 PREP 20 mins COOK 1 hr EASY
2 duck breasts
2 tsp light brown soft sugar
3 tbsp red Thai or massaman curry paste
2 tsp fish sauce
1 aubergine, trimmed and cut into wedges
500g small potatoes, halved
400g can coconut milk
2 lime leaves (optional)
200g green beans, trimmed and halved
½ lime, juiced
To serve
sliced red chillies coriander leaves, roughly chopped roasted peanuts or cashews, roughly chopped cooked rice
1 Heat a wok or frying pan over a low heat and add the duck breasts, skin-side down. Reduce the heat to low and sizzle gently for 10-15 mins until the skin is golden and the fat has rendered into the pan. Transfer the duck to a plate and leave to cool.
2 With the pan still over a low heat, scatter the sugar over the residual fat and stir in the curry paste and fish sauce. Cook, stirring for 3-4 mins until fragrant, then add the aubergine and potatoes. Stir to coat. Let the veg absorb some of the paste for a few minutes, then pour over the coconut milk, half a can of water and the lime leaves, if using. Bring to a simmer.
3 Meanwhile, finely slice the duck breasts. Stir the meat and any resting juices into the curry, and simmer for 40 mins, stirring occasionally until the potatoes are just cooked and the duck is tender. Stir in the green beans and simmer for 10 mins more until the beans are cooked. Remove the pan from the heat. Stir in the lime juice, taste and add more lime juice, sugar or fish sauce, if needed. Scatter over the sliced chillies, coriander and peanuts, and serve with rice.
PER SERVING 573 kcals • fat 41g • saturates 22g • carbs 27g • sugars 9g • fibre 8g • protein 20g • salt 1.2g
Slow-cooker chicken curry
This easy, one-pot recipe is low in fat and calories, and delivers three of your five-a-day. It’s slow-cooked, so the meat is beautifully tender.
SERVES 2 PREP 10 mins plus overnight chilling COOK 6 hrs EASY ❄
1 large onion, roughly chopped
3 tbsp mild curry paste
400g can chopped tomatoes
2 tsp vegetable bouillon powder
1 tbsp finely chopped ginger
1 yellow pepper, deseeded and chopped
2 skinless chicken legs, fat remo
