Name: Floyd's thai Spicy Duck
Yield: Serves 2
Cuisine: Thailand
Ingredients: 100ml/4fl oz water; 2 teaspoons finely chopped lemon grass; 25g/1oz cucumber or green beans, sliced; 25g/1oz cooking apple or mango, cut into large dice; 1 tablespoon chopped coriander; 1 tomato, diced; 1 lime leaf, finely shredded; 100g/4oz Thai fragrant rice; 2 tablespoons coconut milk; 225g/8oz roast duck, diced; salt and freshly ground black pepper; 1 tablespoon finely chopped fresh root ginger; 2 garlic cloves, finely chopped; 25g/1oz red pepper, sliced; 25g/1oz spring onions, sliced; 2 teaspoons red curry paste; 1 tablespoon chopped basil; 1 tablespoon sesame oil (toasted sesame oil has the best flavour); 4 tablespoons coconut milk

Preparation info

Serves
2

Difficulty
Easy

Appears in

The Best of Floyd

By Keith Floyd

Published 1995

About

I am head over heels in love with Thailand. I love the people, its food and its serenity. There is an expression in Thailand: 'one smile makes two'. Somehow that happy, loving attitude comes through in the food. It is spicy, it is fragrant, it is sexy but it is loving and for a real feel of Thailand's food this duck curry (you can use chicken, pork or beef) is a perfect example of everything that is good in this world.