Roast Duck in Thai Red Curry

 

Wonder whether can try out this recipe using kampong chicken....hmmmm....

Roast Duck In Thai Red Curry

400g roast duck, cut into thick slices

200ml coconut mi9lk

200ml chicken stock

2 stalks lemongrass, smashed

2 slices galangal

5 tbsp fish sauce

3 kaffir lime leaves, torn

2 tbsp tamarind paste mixed with 125ml water, squeezed and strained for juice

1 red chilli, seeds removed and sliced

15g palm sugar

60g watercress

Red Curry paste (A) - ground

1 onion 

3 cloves garlic

1 coriander root

3 chilli padi

1/2 tsp belacan granules
1 tbsp grated kaffir lime zest

2 tbsp chilli paste

1/2 tsp coriander powder

1/2 tsp cummin powder

1/2 tsp fennel powder

1/4 tsp pepper

In a deep heavy-based pot, combine coconut milk and chicken stock.  Bring to the boil.

Add lemongrass, galangal and fish sauce.

Add red curry paste (A) and simmer for 1-2 minutes.  Add kaffir lime leaves, tamarind juice and chilli.

Add roast duck pieces and braise for 10 minutes.  Add watercress and cook for a minute.

Add palm sugar to taste.