Thai Red Curry of Duck

Thai Red Curry of Duck

Serves 4

The fragrant exotic aromas of Thailand will bring back fond memories for thosed who havetravelled to Thailand and stimulate curiosity and appreciation for Thai food.

This red curried duck recipe will impress your family and guests in every respect, as the duck flavour takesyou beyond the normal expectation of chicken. For best effect, use your own home-made.

Ingredients

1 duck boned, meat finely sliced

3 cups coconut milk

3 tblspn red curry paste

1/4 cup julienned ginger

2 tblspn fish sauce

1 tblspn palm sugar

2 cups pineapple chunks

1/2 cup Thai basil

3 kaffir lime leaves , finely shreddedCoriander leaves for garnish

1/2 bunch snake beans cut into 2.5cm lengths

Method

Heat 1/2 cup coconut milk in a wok and add curry paste and ginger, cook until fragrant andthe oil is starting to separate from the coconut milk , about 5 to 10 minutes.

Add duck, palm sugar and fish sauce, stir fry until duck is sealed, then add the remainingcoconut milk, simmer until duck is tender.Add pineapple and simmer for 1 minute.

Stir in basil leaves and transfer to serving bowl, garnish with shredded lime leaves andcoriander leaves.

Serve with steamed jasmin rice infused with torn kaffir lime leaves.

Thai Red Curry of DuckServes 4The fragrant exotic aromas of Thailand will bring back fond memories for thosed who have travelled to Thailand and stimulate curiosity and appreciation for Thai food.

This red curriedduck recipe will impress your family and guests in every respect, as the duck flavour takesyou beyond the normal expectation of chic.