Fragrant Thai Duck Curry
By Gressingham
Published on 20 April 2022
This fiery dish makes full use of duck's rich, powerful flavour, calling on a number of spices to create a stunning curry. Serve with steamed rice.Time and servings
50 minsTotal time
4Servings
15 minsPrep time
35 minsCooking time
Ingredients
- 2 tbsp of olive oil
- 3 shallots, skinned and roughly chopped
- 2 pieces of fresh ginger, half an inch thick
- 4 gressingham skinless duck breasts, cut into 2cm pieces
- 800 ml of coconut milk
- 2 red chillies, deseeded
- 3 garlic cloves, peeled
- 4 fresh lime leaves
- 2 lemongrass sticks, outer skin removed and finely sliced
- 1 tsp of ground cumin
- 1 tsp of ground coriander
- 2 tbsp of palm sugar
- 2 tbsp of fish sauce
Method
Step 1
Place the shallots, chillies, garlic, ginger, galangal, lime leaves, lemongrass, coriander stalks, ground cumin and ground coriander into a food processor and blitz to a smooth paste.Step 2
Heat the oil in a large pan over a medium heat and add the curry paste, cook until all the moisture has evaporated stirring constantly to avoid the paste burning. Add the coconut milk, and bring to the boil. Season with the sugar and fish sauce, then turn down the heat and simmer gently for 10 minutes. Add the duck breast and continue to simmer for a further 10 minutesStep 3
Serve the curry into four bowls and garnish with Thai basil leaves, if you like.