Sunday, 10 November 2013

Red Thai Curry with roast duck and litchi

  1. a good glug of vegetable oil
  2. 2 Tbsp red curry paste
  3. 1 tin of coconut milk
  4. 2 duck breasts, skin scored
  5. 1 tin of litchis, drained
  6. 4 small eggplants, chopped into quarters
  7. 2 tsp tamarind paste
  8. 5 lime leaves
  9. a little bit of palm sugar
  10. 2 Tbsp fish sauce
  • rub a little salt onto duck skin, then place breasts skin side down in a dry pan
  • cook until the skin is golden and crisp, turn and seal the other side for a minute then pop in an oven at 200 C for 5 mins.
  • remove duck and set aside
  • in a pan heat oil then add curry paste and fry for 5 minutes
  • add the coconut milk, turn up the heat to bring to the boil, then allow to simmer for a few minutes
  • add fish sauce, tamarind paste and palm sugar
  • add eggplant and cook until done
  • add lime leaves, litchis and duck and turn heat down and leave for another 5 minutes just to allow everything to come together
  • serve with jasmine rice

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