Duck Curry

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 kg peking duck
• 1 tablespoon oil
• 1 red onion, finely chopped
• 2 garlic cloves, crushed
• 1 fresh red chili pepper, seeded and chopped
• 1 tablespoon red curry paste
• 1 tablespoon smooth peanut butter
• 400 ml coconut milk
• 1 1/4 cups chicken stock
• 1 tablespoon lime juice
• 1 tablespoon fish sauce
• 2 tablespoons chopped fresh coriander leaves

Recipe

• 1 remove skin and bones from peking duck and cut meat into bite-size pieces. (leave skin on if preferred.).
• 2 heat oil in saucepan or wok over medium heat, add onion and cook for 5 minutes.
• 3 add garlic and chilli and cook for 2 minutes.
• 4 stir in curry paste and cook for 1 to 2 minutes, or until fragrant, then stir in peanut butter.
• 5 gradually whisk in the coconut milk and cook for 2 minutes, or until well combined.
• 6 add the stock, bring to boil, then reduce heat and simmer for 10 minutes.
• 7 add the duck and simmer for 10 minutes.
• 8 stir in the lime juice and fish sauce. scatter the coriander over the top and serve with rice or noodles.