5 tablespoons
5 tablespoons
1
550 ml
1 tablespoon
8
2
12 |
coconut cream
Green Curry Paste
duck, skinned if desired, trimmed of
excess fat and divided into 8 portions
coconut milk
fish sauce
kaffir lime leaves, shredded
fresh green chilies, seeded and thinly
sliced
Thai holy basil leaves
leaves from 5 coriander sprigs
coriander sprigs, to garnish |
Method :
Heat coconut cream in a wok over a
medium heat, stirring, until it thickens and oil begins to separate
and bubble. Stir in curry paste and cook for
about 5 minutes until mixture darkens. Stir in duck pieces to coat with
curry mixture. Lower heat, cover and cook for 15
minutes, stirring occasionally. If necessary, using a bulb baster,
remove excess fat from the surface, or carefully spoon it off. Stir in coconut milk, fish sauce
and lime leaves. Heat to just simmering portion,
then cook gently without boiling, turning duck over occasionally,
for 30-40 minutes until meat is very tender. Remove surplus fat from surface,
then stir in chilies. Cook for a further 5 minutes. Stir in basil and coriander leaves
and cook for a further 2 minutes. Garnish with coriander sprigs.
Serves 4
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