Duck Curry Recipe



Duck Curry Recipes

Ingredients :

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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