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PrintRED CURRY DUCK
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Take the skin and meat off the duck, chop it into bite-sized pieces and set aside.
- Heat the oil in a wok; add the curry paste and fry, stirring, for 2 minutes or until it is fragrant.
- Add the coconut milk, stock, sugar and fish sauce and simmer for 2 minutes.
- Add the duck, kaffir lime leaves, peas, tomatoes and pineapple and cook for another 4 - 5 minutes, stirring occasionally.
- Taste and adjust the seasoning, using the rest of the sugar and fish sauce if necessary.
- Serve with the extra pineapple and noodles, if liked, garnished with a few sliced or red chili and spring onion strips.
INGREDIENTS
- 1 roast Duck
- 2 tablespoons Cooking oil
- 3 tablespoons Red curry Paste
- 300 ml Coconut milk
- 6 tablespoons Chicken stock
- 2 tablespoons Palm or soft brown sugar
- 4 tablespoons Fish sauce
- 6 Kaffir lime leaves
- 100 grams Peas
- 4 Tomatoes
- 200 grams pineapple cut into chunks, plus extra to serve
- A few slices Red chili
- Spring onion
4 comments for “Red Curry Duck”
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