• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • 400g roast duck, cut into thick slices
  • 200ml coconut milk
  • 200ml chicken stock
  • 2 stalks lemongrass, smashed
  • 2 slices galangal
  • 5 tbsp fish sauce
  • 3 kaffir lime leaves, torn
  • 2 tbsp tamarind paste mixed with 125ml water, squeezed and strained for juice
  • 1 red chilli, seeds removed and sliced
  • 15g palm sugar
  • 60g watercress
  • Red curry paste (A) – Grounded
  • 1 onion
  • 3 cloves garlic
  • 1 coriander root
  • 3 chilli padi
  • 1/2 tsp belacan granules
  • 1 tbsp grated kaffir lime zest
  • 2 tbsp chilli paste
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp fennel powder
  • 1/4 tsp pepper

Instructions

  1. In a deep heavy-based pot, combine coconut milk and chicken stock. Bring to the boil.
  2. Add lemongrass, galangal and fish sauce.
  3. Add red curry paste (A) and simmer for 1-2 minutes. Add kaffir lime leaves, tamarind juice and chilli.
  4. Add roast duck pieces and braise for 10 minutes. Add watercress and cook for a minute.
  5. Add palm sugar to taste.

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