查看完整版本: Aromatic Thai duck curry

Aromatic Thai duck curry

INGREDIENTSJ8m5q4a)]emrowiWQ)u
2 x 400ml cans coconut milk
6x.T2g}0}5A U 4 duck legs, skinned, then halved at the jointE@eQ6{+IR1m RC
250g small waxy new potatoes
guIAY k 1 tbsp sunflower oil
8['S!xlK 2 tsp light soft brown sugar, plus extraR#_}f6Z(WJ
I
2 tsp freshly squeezed lime juice, plus extra
ceTp3g Fried shallots, to garnish
'r`*Ua)z]5K@aIi Handful fresh coriander leaves, to garnish;~4| i$v|Ic v
For the curry paste
/Ga}0rB`2w6{a
%Vo
i%d&Q\J 1 tsp fennel seeds
Inr N0Y~?UfQ 1 tbsp coriander seeds
"zN#b2z+{A6B5\ 2 tsp cumin seeds^!?5})a J(|;l8^r7k$^
3 pieces blade macek#b ]"k*TH
1/4 tsp white peppercorns1sv4w[ zs
2 lemongrass stalks4k&MM/st5ItKc
j
3 medium-hot red chillies, deseeded (optional) and chopped
8HBFQJH"dt Ez*M-V V 65g shallots, choppedr h4?5_v#~8b-aQ
6 large garlic cloves, peeled
Z7^4z'twA:eF0S:S:h 25g fresh ginger, chopped
7r-`mcAJ g 1/2 tsp salt
*K't"Ue1{}7A6P 2 tbsp sunflower oil"VVghDM}-^
B3pn
METHOD%Vt2l\a8^$D!x

SQz)}kq0P5x3V How to make aromatic thai duck curry
!Y)R|5F@#Wt|Z*Q 1. Pour the coconut milk into a medium saucepan and bring to a simmer. Add the duck and simmer, uncovered, for 1 hour, until the meat is tender and the milk has reduced by half. If it has not, return it to the heat and simmer rapidly. Set aside.#\B R&H@uQH

-Hxq0SX 2. Meanwhile, make the curry paste. Put a frying pan over a medium heat. Add all the seeds and mace and shake for a few seconds until aromatic, then tip into a mini processor, add the peppercorns and whizz to a powder.5m,hs `c8W#{

0kj,FgHG 3. Cut off and discard the top third of each lemongrass stalk, then peel and discard the outer leaves and roughly chop the tender core. Put into a mini food processor with the chillies, shallots, garlic, ginger, ground spices, salt and oil and blend to a smooth paste.
U\I4P/F/]2b

z rzF#Yp0{#~ 4. Put the potatoes into a pan of salted water, bring to the boil and cook for 12-15 minutes, until tender. Drain, cool, then cut into thick slices. Cover and set aside.{:j5J7h,_
ck
I{nDp ks
5. When the duck is tender, lift it onto a plate and leave until cool enough to handle. Reserve the coconut milk. Break the meat away from the bones in large chunks.9w1J,S
tl%U
\!p(H&y&b cX1x
6. Heat the oil in a medium saucepan, add the curry paste and fry gently for 5 minutes. Add the coconut milk and simmer for a few minutes until the sauce has a good consistency. Stir in the sugar and lime juice and adjust the seasoning using salt, sugar and lime juice. Stir in the duck and potatoes and heat through to serve.
v0UIfB'ma-K.f-N
w5ac6T Ax 7. To freeze, spoon half the curry into a sealable plastic container, cover and leave to cool. Freeze for up to 3 months. Thaw overnight in the fridge. Transfer to a saucepan and heat through gently.
v%s@2j;A*s'`'ZL
iRL3X!Y1v
Fc2\ 8. Garnish the duck curry with fried shallots and coriander leaves, and serve with jasmine rice, if you like.