Name: Roast Duck Red Curry
Yield: Serves 4
Ingredients: 1-2 tablespoons curry paste; 1 tablespoon Thai fish sauce; 1 heaped tablespoon grated palm sugar or demerara sugar; 800 ml(1 ½ pints) coconut milk; 2 tablespoons tomato paste; 1 small handful Thai basil leaves or regular basil; 4 kaffir lime leaves; 2 red chillies, halved and de-seeded; 200 g(6 ½ oz) green beans, trimmed; ½ roast duck, cut into pieces, either on or off the bone; 1 small handful coriander leaves

Preparation info

Serves
4

Difficulty
Medium

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

The technique of frying the curry paste in coconut oil, made from coconut milk, is an authentic Thai method. The extra curry paste can be kept in the fridge for up to a week or frozen for up to three months. To save time, you could buy a pre-cooked duck from Chinatown (which will be delicious), or use a rotisserie chicken from your local shop, if you’re lucky to have such a thing. Serve with steamed rice and store-bought or home-made Indian mango chutney.