Thai red duck curry
Make this for a casual Saturday night dinner with friends and they will think you've been cooking for hours.
|1||Peking duck, cooked|
|1 tbsp||Red curry paste|
|1.33 cups||Coconut milk|
|½ cup||Chicken stock|
|1 cup||Canned sliced pineapple, drained, chopped|
|1 cup||Frozen peas|
|100 g||Beans, trimmed|
|2 tbsp||Fish sauce|
|4||Kaffir lime leaves|
|2 optional||Thai basil leaves, (optional)|
|½ cup||Fresh coriander|
- Cut up the duck, removing the bones, but leaving skin on. Set aside slices of meat.
- Heat wok or large saucepan and add curry paste and half the coconut milk.
- Cook for 3 minutes, then add remaining coconut milk, stock, canned pineapple sliced, peas, beans, fish sauce and lime leaves.
- Bring to a boil then reduce heat and simmer for 3 minutes.
- Add duck slices and cherry tomatoes and simmer another 5 minutes.
- Garnish with basil leaves (optional) and scatter the coriander over the curry.
- Serve with steamed rice.
Note: If you can't grab a duck from a Chinese restaurant on your way home from work, just use a rotisserie chicken.
Kaffir lime trees are a great bonus in the garden - when very finely sliced, the leaves give your curry a great flavour.
If fresh Kaffir lime leaves and fresh Thai basil aren't at hand, use grated lime zest and a squeeze of lime or lemon juice.