|
|
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
|
Want to
know more about ?
Subscribe
to our newsletter.
|
 |
|
|