Sunday 1 January 2012

TRAVELLING HAT RECIPE






THAI ROAST DUCK CURRY

½ Chinese-style roast duck, chopped and with loose bones removed

4 tablespoons olive oil

1 large onion, finely sliced

1 teaspoon of turmeric, ½ teaspoon curry powder

2 cubes crushed garlic

1 tablespoon crushed fresh ginger root

1 stick bruised lemon grass

2 sliced and seeded small red chillies

50 m chicken stock

100 m coconut milk

5 tablespoons of grated coconut block

Juice of half a fresh lime

Dash of nom-pla (Thai fish sauce)

Fresh coriander leaves

Preparation

Heat oil in a pan and fry onion, garlic and raw chilli until soft. Stir in all the spices and simmer for 3 minutes. Add the lemon grass and pour in the hot chicken stock. Add the coconut milk and the cream of coconut, the lime-juice and finally the pieces of chopped duck. Allow to simmer for 10 minutes on a low heat. Remove when hot and garnish with fresh coriander leaves. Serve with steamed Thai rice.

Serves 3-4 persons


Images: www.copix.co.uk


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