Include in Print View:

Thai Duck Curry


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.

Cuisine:
Courses:
Servings: 2
Description

delicious intro text

for the curry
    for the curry
  • 1 tbsp Thai Green Curry Paste
  • 1 cup Coconut Milk
  • 2 tbsp Coconut Cream
  • 1 tsp Salt
    • Duck
  • 500 g Duck Breast (Alternativly can use chicken thigh)
    • Rice
  • 200 g Cauliflower Rice
Instructions
    instructions
  1. 1
    dmfsmfmmfs
    1. 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.
    2. 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.

Read it online: https://test.guerrilla.nz/recipe/thai-duck-curry/