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Thai Red Duck Curry (Read 241 times)
 
Feb 4th, 2019 at 8:55pm

Derek   Offline
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Something different. Cooked a Thai curry tonight.  I used two duck breasts that I roasted on the Weber Q.

Not a hard recipe and one I just made up as I went and would be easy in a camp oven but I did it inside.

First up cooked off some onion wedges, crushed garlic and crushed ginger in a dash of olive oil until the onion was soft. 

To that added a third of a jar of Ayam Brand Thai Red Curry Paste and cooked that until very fragrant.

To that added two chunky diced potatos and about a cup off chunky diced sweet potato and stirred the paste to cover.

Then added  two tablespoons of fish sauce and two cubes of palm sugar then poured over a can of coconut milk.

Simmered for 15 minutes then added half a chopped red capsicum and a handful of snow peas that I cut in half.  Cook for a further five minutes.

Poured the curry into a serving bowl and topped with the roasted duck that I sliced into small bite sized pieces.

Serve with rice.

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Reply #1 - Feb 5th, 2019 at 1:47am

tadpole   Offline
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That looks divine. I like a good red curry
 
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Reply #2 - Feb 5th, 2019 at 6:23am

Cactus   Offline
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Great Derek, I like all duck dishes. Duck in plumb sauce or orange are hard to beat.
 

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Reply #3 - Feb 5th, 2019 at 9:09am

TBF   Offline
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Looks great.
I do miss a good feed of Duck.
My grandparents cooked it often.
His own home killed ducks as well.
 

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Reply #4 - Feb 5th, 2019 at 10:35am

Derek   Offline
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We have duck quite regularly actually.  Aldi often have whole ducks and duck breast cheap.
 

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Reply #5 - Feb 5th, 2019 at 2:20pm

Chally   Offline
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Looks good! I haven't eaten duck for many a year. As a young bloke we used to kill and eat our own both domestic and wild.
 
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Reply #6 - Feb 5th, 2019 at 2:39pm

Derek   Offline
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I am standing in Aldi right now and fresh 2 kilo ducks are $15 each
 

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Reply #7 - Feb 5th, 2019 at 8:40pm

Derek   Offline
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Had the leftovers for dinner tonight and what would have been a good addition to the recipe would be a squeeze of limes over just before serving.
 

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