This recipe from Melbourne's incredible South-East Asian dining experience, Red Spice Road, is a real entertainer.
Heat the oil in a heavy-based saucepan. Add the potatoes and onion, cook until the vegetables are coloured. Add the curry paste and fry for 1 minute.
Add the coconut milk, coconut cream, guava juice, palm sugar and the fish sauce. Bring to the boil, reduce the heat, then add the duck and the tamarind water. Simmer until the potatoes are tender.
Add the pineapple, peanuts and Thai basil leaves and cook for a further 1 minute. Serve curry garnished with coriander.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe is an extract from 'The Red Spice Road Cookbook' by John McLeay, New Holland Publishers (RRP $35) available from all good book stores.
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