Duck Curry

Name: Duck Curry
Ingredients: 1 kg peking duck; 1 tablespoon oil; 1 red onion, finely chopped; 2 garlic cloves, crushed; 1 fresh red chili pepper, seeded and chopped; 1 tablespoon red curry paste; 1 tablespoon smooth peanut butter; 400 ml coconut milk; 1 1/4 cups chicken stock; 1 tablespoon lime juice; 1 tablespoon fish sauce; 2 tablespoons chopped fresh coriander leaves

12 ingredients

8 steps

Ingredients

1 kg peking duck
1 tablespoon oil
1 red onion, finely chopped
2 garlic cloves, crushed
1 fresh red chili pepper, seeded and chopped
1 tablespoon red curry paste
1 tablespoon smooth peanut butter
400 ml coconut milk
1 1/4 cups chicken stock
1 tablespoon lime juice
1 tablespoon fish sauce
2 tablespoons chopped fresh coriander leaves

Directions

1

Remove skin and bones from peking duck and cut meat into bite-size pieces. (Leave skin on if preferred.).
2

Heat oil in saucepan or wok over medium heat, add onion and cook for 5 minutes.
3

Add garlic and chilli and cook for 2 minutes.
4

Stir in curry paste and cook for 1 to 2 minutes, or until fragrant, then stir in peanut butter.
5

Gradually whisk in the coconut milk and cook for 2 minutes, or until well combined.
6

Add the stock, bring to boil, then reduce heat and simmer for 10 minutes.
7

Add the duck and simmer for 10 minutes.
8

Stir in the lime juice and fish sauce. Scatter the coriander over the top and serve with rice or noodles.