Thai Red Duck Curry

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

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 <

Asia
Thailand
Main course
Spicy
South East Asia
Gluten-free

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