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Red Duck Curry PDF Print E-mail
Written by yorky   
Friday, 01 June 2007

  • 7 cups Coconut milk
  • 1 Roast duck, boned and sliced
  • 15 Cherry tomatoes
  • 5 Fresh large red chilies, sliced lengthwise
  • 3 Kaffir lime leaves, chopped
  • 2 tblsp Fish sauce
  • 1 tsp Salt
  • 1 cup Fresh basil

Curry Paste
  • 7 Dried red chilies
  • 3 tblsp Chopped garlic
  • 1/4 cup Lemon grass, sliced
  • 1/4 cup Galangal, chopped
  • 1 tsp Kaffir lime leaves, chopped
  • 1 tsp Coriander root, chopped
  • 1 tblsp Shrimp paste
  • 1 tsp White peppercorns
  • 1/2 tsp coriander seeds
ImagePound together all the curry paste ingredients in a mortar.

Heat 2 cups of coconut milk in a wok. Add the curry paste and cook, stirring continuously, for 5 minutes.

Add the remainder of the coconut milk and bring to the boil. Add the duck, tomatoes and red chili and re-boil. Then add the remaining ingredients and simmer for a further 5 minutes.


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Poultry
Meat
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