Penang Duck Curry (Gaeng Tianya) Recipe

Penang Duck Curry (Gaeng Tianya) Recipes

Ingredients :

1 Chinese barbecued duck or roast duck (available from Oriental butchers or specialist poultry suppliers)

60ml coconut cream

3 tbsp red curry paste

a few Kaffir lime leaves

60g Thai eggplant or fresh green peas

1 tbsp fish sauce

1 tbsp palm or brown sugar

375ml coconut milk

salt, to taste

a few basil leaves

Method :

Cut the roast duck into serving size pieces. If buying Chinese barbecued duck, ask the butcher to do this for you. Heat the coconut cream in large saucepan over a medium heat, stirring occasionally, until the oil separates from the cream. Add the red curry paste and cook, stirring for 1-2 minutes. Add the Kaffir lime leaves and Thai eggplant or green peas. Cook, stirring, for a further 1-2 minutes. Add the fish sauce, sugar, coconut milk and roast duck. Cook over a low heat until the duck warms through. Check the seasoning and add salt if necessary. Stir in the basil. Serve immediately with boiled rice.

Another unique blend of two cuisines. In this recipe, Chinese style barbecued duck combines with Thai red curry paste. This is a thick curry in which the duck is liberally coated with the paste.

Serves 4 - 6

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