Chinese Duck Curry

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

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.