This is a flavoursome dish, prefect for warming up cold evenings. The green curry spices compliment the flavour of the duck and add an aromatic taste. Try this recipe for a delicious way to enjoy the Thai green curry.
To make the green curry paste:
2 Green chillies chopped and de-seeded
2 Tbsp Galangal chopped and peeled
2 Tbsp Vegetable Oil
2 Tbsp Coriander or Thai sweet basil chopped
1 middle section of Lemongrass
3 Kaffir lime leaves (remove spines)
4 Garlic cloves, minced
4 Shallots, chopped
1/2 Tsp Ground cumin
A pinch of ground nutmeg, ground cinnamon and ground cardamom.
Heat the oil in a frying pan, over a medium heat.
Add the chillies, galangal, garlic, shallots, and cook for approx. 6 mins.
Place in food processor or blender and add the remaining ingredients and spices.
Blend into a smooth paste – adding water if necessary.
Alternatively, you can use ready made pastes which taste just as good!
For the Curry
1 Roasted duck
2 Potatoes or sweet potatoes
5 Small Thai aubergines, quartered
500ml Coconut milk
2 Tbsp Fish sauce
1 Tbsp Tamarind paste
1 Tbsp Fresh lime juice
1 Tbsp Vegetable oil
1 1/2 Tbsp Palm Sugar (chopped)
Instead of roasting a duck yourself, you can find frozen and freshly prepared roasted ducks in-store.
Prepare the duck by carving the meat off the bone and into bite-sized pieces.
Peel and cube the potatoes
In a wok or large frying pan heat the oil over a medium heat.
Add the curry paste and cook for approx. 3mins or until fragrant.
Add the coconut milk and bring to a boil.
Reduce heat and add 250ml water, tamarind paste, lime juice, palm sugar, fish sauce and simmer.
Add the potatoes and simmer for 10mins, stirring occasionally.
Stir in the duck and aubergines and cook for a further 10 minutes or until the potatoes are tender.
Add more coconut milk or water if necessary.
Serve immediately on steamed Jasmine rice.