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.
1h 15 min
INGREDIENTS 8 SERVINGS
- 1 (3 pounds) whole duck (1.5 kg)
- 1 tablespoon (15 milliliter) peanut or vegetable oil
- 1 teaspoon (5 milliliter) Minced Garlic
- 4 kaffir lime leaves (optional)
- 3 tablespoon (45 milliliter) Red Curry Paste
- 3 tablespoon (45 milliliter) tomato paste
- 1/2 cup (125 milliliter) Chicken Cooking Stock
- 1/2 cup (125 milliliter) Coconut Milk
- 2 tablespoon (30 milliliter) Peanut Satay Sauce
- 2 cups (500 milliliter) green beans, cut diagonally into 1-inch (2 cm) pieces
- 3 large tomatoes, cut into wedges
- 1 tablespoon (15 milliliter) chopped fresh basil
- Cooked Jasmine Rice (thai kitch)
- Whole basil leaves (optional)
- 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.