Red Curry with Duck Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 T oil
1 T minced lemongrass
1 T minced garlic
1 T chopped ginger
1 yellow or white onion, sliced
2 jalapenos or other hot pepper
¼ cup red curry paste (1 can Maesri red curry)
1 can coconut milk (full fat is better)
2 T fish sauce
1 lb peeled diced potatoes
cut and trimmed green beans (optional)
2 T palm sugar (can sub brown)
1 cup pineapple chunks
1 lb duck meat, sliced
lime juice (1/2 lime)
¼ c cilantro chopped
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Directions: |
Directions:Heat oil in dutch oven on high heat, stir fry onion and pepper for 1 minute, add garlic and ginger for 1 more minute, add curry paste and continue cooking for 2 minutes. Add coconut milk and 1 can of water. Add fish sauce and potatoes and simmer for 15 minutes (OR save a few minutes by microwaving potatoes to pre-cook them). Add beans after 10 minutes. Add pineapple chunks and sugar, then sliced duck and cook for 2 minutes more (that's right 2 minutes but if you like your duck a little more done is ok to cook longer). Add cilantro and lime juice to finish. Serve over rice. |
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Personal
Notes: |
Personal
Notes: Even for non-midwesterners this is HOT, can add sweet pepper instead of hot ones and use a different curry paste to make less spicy. Also helps to have brother Bill raise ducks as they are a total pain in the a$$. Adapted from Hank Shaw's Duck, Duck, Goose.
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