Thai duck curry

Yield: 4 servings

Measure Ingredient
1 \N 4 1/2 lb duckling
2 teaspoons Salt
1 teaspoon Ground turmeric
2 tablespoons Soy sauce
3 \N Onions; peeled and roughly
\N \N ; chopped
1 \N 2 inch piece root ginger; peeled
3 \N Cloves garlic; peeled
3 tablespoons Roughly chopped fresh coriander
1 teaspoon Black peppercorns; coarsely ground
4 \N Red chillies
2 \N Stalks lemon grass
1 teaspoon Blachan shrimp paste; (optional)
4 tablespoons Oil
1 pint Coconut milk; (either 1 1/2 cans
\N \N ; or 4oz coconut
\N \N ; cream mixed with
\N \N Water)

Cut the duck into 12 pieces, put it in a bowl and mix with the salt, turmeric and soy sauce. Leave on one side for 30 minutes to allow the flavours to sink into the meat. Place the onion, ginger, garlic, coriander, black pepper, chillies, lemon grass and shrimp paste in a blender with 2tbsp water and liquidize to a paste.

Heat the oil and fry the spice paste for 2 minutes. Then add the duck pieces and stir over a medium heat for about 4 minutes. Add the coconut milk, bring to the boil and simmer for about an hour or until the duck is tender.

You could also use red meat or chicken for this recipe - reduce the cooking time accordingly.

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