Red Curry of Duck

Name: Red Curry of Duck
Ingredients: 1 Chinese roast duck, boned and cut into 2-cm chunks; ½ cup fresh chicken stock; 2 medium tomatoes, quartered; 4 kaffir lime leaves; ½ cup sweet Thai basil leaves; 2½ cups coconut milk; 8 tablespoons red curry paste; 5 tablespoons palm sugar; 4 tablespoons fish sauce

Preparation info

Difficulty
Easy

Appears in

Simply Asian

By Neil Perry

Published 2000

About

This is a very simple curry in which the paste is boiled, rather than fried. If you can get to a Chinese barbecue shop, this dish becomes a 15-minute affair to remember. If not, try cooking your own roast duck.

Ingredients

2½ cups coconut milk
8 tablespoons red curry paste
5

Main course
Gluten-free

Method

Put the coconut milk, curry paste, sugar and fish sauce into a saucepan and boil for 2 minutes. Add the duck meat, stock, tomatoes and kaffir lime leaves and simmer gently for 8 minutes to completely integrate the flavour of the duck.