thai red duck curry
How to make thai red duck curry recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
2 tablespoons sunflower oil
2 garlic cloves, crushed
1 teaspoon peeled and finely grated fresh root ginger
2 tablespoons Thai red curry paste
400 g (13 oz) skinless duck breasts, thinly sliced
400 ml (14 fl oz) coconut milk
200 g (7 oz) mangetout, halved lengthways
200 ml (7 fl oz) hot chicken stock
4 kaffir lime leaves
2 teaspoons grated palm sugar or caster sugar
2 lemon grass stalks, bruised
salt and pepper
handful of chopped fresh coriander, to garnish
steamed jasmine rice, to serve
Method:
Heat the oil in a large wok or frying pan until hot, add the garlic and ginger and stir-fry over a high heat for 20–30 seconds. Stir in the curry paste and stir-fry for 30 seconds, then add the
duck and stir-fry for a further 4–5 minutes.
Stir in the coconut milk, mangetout, stock, lime leaves, sugar and lemon grass and bring to the boil, then reduce the heat to medium and cook, uncovered, for 15–20 minutes, stirring occasionally, until the duck is cooked through. Season to taste.
Ladle into bowls, scatter with chopped coriander and serve with steamed jasmine rice.
For Thai-style red duck salad, thinly slice 4 smoked duck breasts and put in a large salad bowl with a large handful of mixed salad leaves.
Mix together 1 teaspoon Thai red curry paste, 6 tablespoons light olive oil, 2 teaspoons clear honey and 3 tablespoons red wine vinegar in a bowl, then season.
Pour the dressing over the salad, toss to mix well and serve with warm crusty bread. Total cooking time 10 minutes.
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