Roasted Duck Curry
Roasted Duck Curry
Try this quick and easy recipe by Phol Tantasathien from Home Cooked: Thailand
  • Difficulty Level Easy
  • Technique Boiling
  • Preparation Time 30 minutes
  • Cooking Time 25 minutes
  • Yield 4 servings
Ingredients
  • Spice Paste:
  • 3 teaspoons Oil
  • 350 grams Roasted Duck (debone)
  • 60 grams Pea Eggplant
  • 400 millilitres Coconut Milk
  • 120 millilitres Pineapple Juice
  • 4 tablespoons Water
  • 1½ tablespoons Fish Sauce
  • 1-2 teaspoon Palm Sugar
  • 80 grams Cherry Tomato
  • 80 grams Pineapple
  • 10 leaves Kaffir Lime Leaves
  • 1 Long Red Chilli
  • 20 grams Sweet Basil
  • Red Curry Paste:
  • 2 grams Dried Chilli (Small)
  • 16 grams Dried Chilli (Long)
  • 20 grams Galangal
  • 20 grams Lemongrass
  • 20 grams Shallots
  • 20 grams Garlics
  • 5 grams Kaffir lime zest
  • 10 grams Shrimp paste
  • 1 teaspoon Coriander seeds
  • ½ Cumin
  • 3 Cloves
  • ¼ teaspoon Nutmeg
  • Pinch of Salt
Method
  1. Heat oil, stir fry curry paste until fragrant
  2. Add roasted duck, pea eggplant, cherry tomato and pineapple, cook for 30 seconds, season with fish sauce, then add coconut milk
  3. When boiling, add pineapple juice (if you like thin curry, add 3 tablespoons water), season with sugar
  4. When boiling again, lower heat and simmer for 1 minute, add torn kaffir lime leaves, red chilli and basil

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