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Duck Thai Green Curry May 11, 2015

Filed under: Curries,Favourites,Potatoes — delishuss @ 8:13 am
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I saw a recipe for a duck curry in a local newspaper recently and forgot to keep it. I thought I would give it a bash anyway, although I doubt if this recipe is anything like the one I saw. I just used my standard Thai green curry formula and it worked a treat. I had a hankering for duck the day I made this and I tend not to do things by halves so I had duck two ways. I got a pre-made Chinese duck with wraps and hoisin sauce for starters. I really should have made it myself because it was pretty gross. Maybe I’ll try and do that soon and post the recipe . This is not the most appealing looking curry but it tastes superb.

Ingredients

3 cloves of garlic

2 chillies

4 cm piece of ginger

1 lemongrass stalk

2 duck breasts, diced

200ml chicken stock

1 onion, chopped

2 sprigs coriander, chopped

3 tablespoon peanut butter

1 can of coconut milk

1 green pepper, diced

150g potatoes, diced

3 tablespoons of Thai green curry paste

Olive oil

Salt and pepper to taste

50g of chopped peanuts

1/2 lime, juiced

1 tablespoon of fish sauce

1 tablespoon of soy sauce

1 cube of palm sugar

Method

1.Roughly chop the garlic, lemongrass, chillies and ginger and then blitz in a food processor until it forms a paste.

2. Parboil the potatoes for 10 minutes.

3. Sauté the onion and pepper in a little olive oil for 5 minutes and remove from the pan and set aside.

4. Add the two sets of pastes to the pan and fry off for 3 minutes.

5. Add in the duck and fry for 5 minutes. Add the potatoes and veg and stock.

6. Mix the sugar, lime juice, soy sauce and fish sauce in a bowl until the sugar has dissolved and add to curry.

7. Simmer the curry for 20 minutes.

8. Stir in the coconut milk and chopped coriander and simmer for another 5 minutes until the sauce thickens.

9. Serve the curry with rice and sprinkle with some chopped peanuts and coriander.

IMG_20150503_120148

 

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