Recipe

Yellow coconut duck curry

Yellow coconut duck curry

  • 1 hr cooking
  • Serves 6
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Ingredients

  • 400 millilitre coconut milk, can
  • 1/2 cup thai yellow curry paste
  • 270 millilitre coconut cream, can
  • 4 kaffir lime leaves, torn
  • 1 chinese barbecue duck, chopped
  • 1/4 pineapple, peeled, chopped
  • 200 gram grape tomatoes, punnet
  • 1 bunch broccolini, trimmed, 4cm lengths
  • 1 bunch thai basil, leaves picked
  • 2 tablespoon fish sauce
  • 2 tablespoon palm sugar
  • jasmine rice, lime wedges, to serve

Method

  • 1
    In a large wok, heat ¼ cup coconut milk on medium. Add curry paste. Stir-fry 3-4 minutes, until fragrant.
  • 2
    Add remaining coconut milk, cream and lime leaves. Bring to simmer on low and cook 8-10 minutes, until reduced by one third.
  • 3
    Add duck, pineapple, tomatoes and broccolini. Return to simmer and cook 4-5 minutes, stirring gently to heat through.
  • 4
    Stir in half basil, fish sauce and sugar. Serve curry topped with remaining basil leaves. Accompany with rice and lime wedges.