Friday, 27 January 2012

Red Duck Curry

On this particular evening I was craving for some Thai food and this recipe came to mind. It tasted almost as great as the ones I've tried in some of the Thai restaurants around Sydney. 

As long as you like SPICY, you'll love this!

2 tbsp Red Curry Paste
4 fresh chilli, seeded and minced
1 can 400ml Coconut Milk
1/2 cup chicken stock
3/4 cup pineapple, cut into pieces
2 tbsp fish sauce
2 tbsp lime juice
3 kaffir lime leaves
1 tbsp tamarind paste
2 tbsp palm sugar
4 roasted duck breasts, sliced up (you can substitute with roasted chicken)
10 cherry tomatoes
1/2 lychees

Heat a bit of oil in wok on high. Add curry paste and chilli and stir-fry for a minute then add half of the coconut milk. Cook stirring for 2-3 mins.
Add the remaining coconut milk, stock and pineapple stirring for 6-8 mins.
Add fish sauce, lime juice, lime leaves, tamarind paste and palm sugar. Bring to boil on medium heat then reduce to medium low and simmer gently for 3 mins.
Add duck slices, tomatoes and lychees and simmer for another 5 mins.
Serve with steamed Jasmine rice.

Excellent with Jasmine Rice.

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