Thai Duck Curry – The Perfect Match

Preparing the Curry

Thai Duck Curry – (left) Cooking curry paste (right) add coconut milk to paste

Important – Do not let your curry boil at any time, always a low simmer otherwise the coconut milk will separate

  • Using your heavy casserole dish, adding a few slugs of olive oil, gently simmer 2 tablespoons of curry paste or powder, for around 2 or 3 minutes – NB sauté your onions in the oil first if using powder, then mix together (The amount of curry paste or powder will determine how intense/spicy you want the dish to be, so adjust to taste)
  • Add coconut milk and very gentling bring up to a simmer
  • Add Kaffir lime leaves, bending each leaf a little to release its flavours
  • Simmer the curry for 5 minutes tasting regularly and adding several slugs of the Thai fish sauce to taste. Likewise, add a few teaspoons of brown sugar which will give the curry a certain (hidden) sweetness and temper the spiciness. In essence, this is the variance in the dish, some days one seems to just get it better than others.
  • Add pineapple pieces, then place the pieces of duck in the casserole, immersing in the curry fully, turning the pieces a few times to ensure soaking up the curry, simmer for another 5 minutes or so with lid on. DO NOT BOIL. Turn off heat and leave for a few hours if you have time, otherwise serve immediately.
  • Cook baby Kai Lan in a pan with garlic, whilst the curry is simmering
  • If you have prepared the night before, bring the curry up to a gentle simmer. Likewise if it has been resting for a few hours – add the basil leaves just before transferring to a large white serving bowl and sprinkle a few leaves on top for garnish. Yes, it’s all that simple!

Thai Duck Curry – add in duck pieces and lime leaves

Thai Duck Curry – add in fresh pineapple

Thai Duck Curry – add in breast meat

Thai Duck Curry – final stage in pot

Continue reading on next page: Page 1 | Page 2 | Page 3 | Page 4 |


 

By Curtis Marsh | Produce | Related to: , , | 2 comments

You might also like:

Days of Wine and Spices
Recipe for the Perfect Christmas Roast Turkey
The Perfect Christmas Roast Turkey
Sam Neill of Two Paddocks debut in Singapore
Two Paddocks Sam Neill Singapore Debut
The Singapore Sun Festival 2010
Singapore Sun Festival
The Golfer’s Palate – Andrew Cormie

2 Comments to Thai Duck Curry – The Perfect Match | Comments Feed

  • Lakisha says

    You’re the gerastet! JMHO

    May 4, 2011
  • […] Thai Duck Curry – The Perfect Match – And the wine… Schubert Pinot Noir of course, the consummate duck curry wine! […]

    July 30, 2013
  • The comments are closed.