Chinese Duck Curry

Name: Chinese Duck Curry
Yield: Serves Four
Cuisine: Thailand
Ingredients: 15 ml/1 tbsp palm sugar or light muscovado (brown) sugar; 2 fresh red chillies, seeded; 300 ml/½ pint/1¼ cups coconut milk; 1 medium butternut squash, peeled and cubed; grated rind and juice of 1 orange; 30 ml/2 tbsp Thai fish sauce; 10 ml/2 tsp Thai red curry paste; 4 duck breast portions, skin and bones removed; 30 ml/2 tbsp sesame oil; 30 ml/2 tbsp five-spice powder; small bunch coriander (cilantro), chopped, to garnish; 4 kaffir lime leaves, torn; 450 g/1 lb thick noodles

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

A richly spiced curry that illustrates the powerful Chinese influence on Thai cuisine. The duck is best marinated for as long as possible, although it tastes good even if you only have time to marinate it briefly.

Ingredients

4 duck breast portions, skin and bones removed
30 ml/2 tbsp five-spice powder

Asia
Thailand
Main course
South East Asia

Method

Cut the duck meat into bitesize pieces and place in a bowl with the five-spice powder, sesame oil and orange rind and juice. Stir well to mix all the ingredients and coat the duck in the marinade. Cover the bowl with clear film (plastic wrap) and set aside in a cool place to marinate for at least 15 minutes.