Asian Poultry Recipes - Thai Green Duck Curry Recipe

Ingredients

• 1 1/2 cups thin coconut milk

• 1 x 6 lb. duck, cut into 8-10 serving pieces

• 1 Tbs. fish sauce

• 2 Tbs. chopped coriander leaves

• 1 t cups thick coconut milk

Curry Paste:

• 3 scallions, green part included, chopped

• 2 garlic cloves, crushed

• 3 green chilies, chopped

• 2 tsp. grated lime rind

• 1 Tbs. chopped coriander leaves

• 1 tsp. chopped lemon grass or grated lemon rind

• 2 tsp. ground coriander

• 1 tsp. ground cumin

• 1 tsp. laos powder

• salt and pepper

• 1 tsp. blachan (dried shrimp paste)

• 1/2 tsp. turmeric

Serves 4-6

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Method:

1. To make the curry paste, put the spring onions (scallions), garlic, chilies, lime rind, coriander leaves and lemon grass or rind into a blender with a little of the thin coconut milk. Blend to a very thick puree.

2. Transfer the puree to a bowl and stir in the remaining curry paste ingredients until all the ingredients are well blended. Put the remaining thin coconut milk into a large saucepan and bring to the boil. Add the duck pieces and return the mixture to the boil.

3. Reduce the heat to low and simmer for 1 to 1 1/4 hours, or until the duck is cooked through and tender. Pour about half of the liquid in the pan with the duck into a second large saucepan and bring to the boil.

4. Stir in the curry paste and fry, stirring frequently, over high heat until the milk has almost evaporated. Reduce the heat to moderate and continue frying the mixture for 3 minutes in the oily milk residue, stirring constantly.

5. Gradually stir in the remaining coconut milk from the pan containing the duck and cook the mixture until it is thick and the oil begins to separate from the liquid.

6. Add the cooked duck pieces, fish sauce, half the chopped coriander and the thick coconut milk. Bring to the boil and reduce the heat to moderately low. Cook the mixture for 5 minutes, or until the liquid has thickened.

7. Stir in the remaining coriander leaves and simmer for 5 minutes. Serve at once.

Note: This dish can be made with either duck or chicken; the 'green' part of the title comes from the greenish tinge of the curry paste, which is effected by using green rather than red chill is and coriander leaves. The root of the coriander plant is traditionally used in Thailand as an ingredient in this curry paste but since it is virtually unobtainable in the West, the leaf has been substituted.