Coconut milk, fresh coriander and zesty limes create great flavours in this delectable version of Thai duck red curry.
For the Curry Paste:
Soak the chillies in hot water for about 15 minutes then drain.
Heat a wok and dry roast the cumin seeds, coriander seeds and the nutmeg for 40 – 50 seconds until they release their aroma then grind to a powder.
Tip into a food processor together with all of the other ingredients and whiz to a paste.
For the Curry:
Pre-heat a large wok and add in the oil.
Add the curry paste and fry for 2 minutes before adding in the coconut milk and cream.
Add in the duck, peas and tomatoes and cook to heat through.
Season with the fish sauce and sugar and stir well.
Add in the lime leaves, star anise and green peppercorns and simmer for a minute longer.
Stir through the chillies and fresh herbs and serve with steamed jasmine rice.
Nutritional analysis per serving (4 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.
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