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Roast Duck Curry

Duck is a favorite Thai fowl. Roast chicken, while not as as rich, also makes a splendid curry. Make it easy by starting with a store-bought already roast duck or chicken.
20 min
PREP TIME
1h 15 min
COOK TIME
320
CALORIES
14
INGREDIENTS
8
Servings

INGREDIENTS

  • 1 (3 pounds) whole duck (1.5 kg)
  • 1 tbsp (15 ml) peanut or vegetable oil
  • 1 tsp (5 ml) Minced Garlic
  • 4 kaffir lime leaves (optional)
  • 3 tbsp (45 ml) Red Curry Paste
  • 3 tbsp (45 ml) tomato paste
  • 1/2 cup (125 ml) Chicken Cooking Stock
  • 1/2 cup (125 ml) Coconut Milk
  • 2 tbsp (30 ml) Peanut Satay Sauce
  • 2 cups (500 ml) green beans, cut diagonally into 1-inch (2 cm) pieces
  • 3 large tomatoes, cut into wedges
  • 1 tbsp (15 ml) chopped fresh basil
  • Cooked Jasmine Rice
  • Whole basil leaves (optional)

Preparation

  • 1 Preheat oven to 350°F (175°C). Place duck in roasting pan. Bake 1 hour or until almost cooked through. Cool duck. Remove skin. Cut meat into bite-sized pieces. Set aside.
  • 2 In large skillet or wok, heat oil on high heat. Add ginger and kaffir lime leaves; stir fry 30 seconds or until fragrant. Add red curry paste and tomato paste; stir fry 3 to 4 minutes. Add stock, stirring to release browned bits from bottom of skillet. Add coconut milk, peanut satay sauce, green beans and tomatoes. Bring to boil. Reduce heat to low; simmer 3 to 4 minutes or until green beans are tender.
  • 3 Stir in duck. Simmer 2 to 3 minutes or until heated through. Stir in chopped basil. Remove lime leaves before serving. Serve with cooked Jasmine Rice. Garnish with whole basil leaves, if desired.

NUTRITION INFORMATION

(per Serving)

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