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4
Easy
By Paul Gayler
Published 2015
This duck curry is an adaptation of a memorable duck curry that I ate in Asia during a holiday visit. I have to admit that my recipe has evolved over time. This is the latest version. The curry should taste tangy, salty and sweet, but the sourness of the lime juice should be the lead flavour.
Heat a wok or large frying pan (skillet) over a medium heat. When it is hot, add the oil and sambal oelek and fry for 2 minutes, stirring all the time, until the mixture becomes fragrant.
Add the sliced duck and cook for 1 minute, then add the coconut milk.
Bring to the boil, then add the grapes, tomatoes and palm sugar. Season with a little salt.
Add the red, yellow and
