Name: Thai Red Duck Curry
Yield: Serves 4
Cuisine: Thai
Ingredients: 40 g/1½ oz/¼ cup roasted, unsalted peanuts; 2 red chillies, deseeded; 2 tsp ground coriander; 1 tsp ground cumin; ½ tsp coarsely ground black pepper; rice, to serve; 4 skinless duck breasts, about 175–200g/6–7 oz each; 2 lemongrass stalks; juice of ½ lime; 2 tbsp fish sauce; 4 tbsp vegetable oil; 400 ml/14 fl oz/1½ cups coconut milk

Preparation info

Serves
4

Difficulty
Easy

Appears in

Mighty Spice Cookbook

By John Gregory-Smith

Published 2012

About

Ingredients

4 skinless duck breasts, about 175–200g/6–7 oz each
4 tbsp <

Method

Remove the duck breasts from the refrigerator at least 30 minutes before cooking, so they are not too cold to cook perfectly in the middle.
To prepare the curry paste, remove the really tough outer leaves from the lemongrass and cut off the ends of the stalks. Starting at the fatter end, roughly slice each lemongrass stalk into rings. You should see a purple ba

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Thai Red Duck Curry

Ingredients

Method

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