thai red duck curry
Braised duck leg in a spicy red curry sauce with asian greens, lotus root and thai basil. Served with coconut rice, fried shallots, fresh chilli and herb salad.
Ingredients
duck - meryland, coconut - cream, water, bok choy, onion - red, paste - red curry, fish sauce, duck - fat, sugar - caster, tamarind, stock - chicken, basil - thai, coriander, chilli - red long, peanuts, lime - kaffir leaves.
Preparation and storage notes
Serves 1 MICROWAVE: Remove plastic and loosen lid. 3- 5 minutes or until hot. OVEN: Place the duck into an oven proof dish and heat for 12-15 minutes on .180*C Serve with steamed rice.