This was a lovely meal that had my partner licking the plate! I think I used too much eggplant, so we did tweak the sauce qty a little bit to make it saucy enough, but no major changes. My first time cooking duck and it seems to have gone well. I got about 6 servings out of this dish, including the rice. Thanks for a great dinner.
Thai Duck Curry
Description
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for the curry
for the curry
Duck
Rice
Instructions
instructions
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- For the curry paste: Mash together the bell peppers, cilantro, garlic, ginger, lemongrass, lime leaf, chile pepper, shallots and turmeric using a mortar and pestle. Mash until it forms a wet green paste. Set aside or store in the refrigerator.
- For the curry duck: Heat the oil in a 12-inch wok over moderately high heat until hot but not smoking. Add in the curry paste, kaffir lime leaves and coconut milk. Bring to a boil and then let it simmer a few minutes, stirring occasionally, until fragrant. Add 2 cups water, the fish sauce, cane sugar and shrimp paste and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in the bamboo, basil, eggplants, string beans, cooked duck breast and bell peppers and simmer for about 5 more minutes. Divide the curry among 4 bowls and serve immediately with rice.
Cook’s Note
This curry paste can also be mixed in a blender. Store any leftovers in the refrigerator.
