Red Curry Duck
This is a great, but very spicy, recipe for those of you who like Thai.
1 tablespoon peanut oil
1 tablespoon minced lemongrass, white parts only (optional)
1 tablespoon minced ginger
1 tablespoon minced garlic
1 yellow onion, sliced thinly top to root
2 to 6 small hot chiles, chopped
1/4 cup Thai red curry paste
1 13-ounce can coconut milk
2 tablespoon fish sauce
1 pound diced, peeled potatoes
2 tablespoons sugar
1 cup pineapple chunks
1 pound duck or goose breasts, sliced thin
Lime juice to taste
1/4 cup roughly chopped cilantro
1. Heat the peanut oil in a wok or a heavy saute pan over high heat. The moment it smokes, add the lemongrass, ginger and garlic and stir-fry for 1 minute. Add the onion and stir-fry another two minutes, then mix in the curry paste. Stir-fry the curry paste until it begins to separate a little, about 2 minutes.
2. Pour in the coconut milk and stir well to combine. Fill up the coconut milk can with water and pour that in, too. Add the fish sauce, chilis and the potatoes and simmer, covered, until the potatoes are almost tender, about 15 to 20 minutes.
3. When the potatoes are just about tender, add the pineapple chunks and the sugar. Add more fish sauce to taste. Cook the pineapple for a minute or two before adding in the sliced duck breast.
4. The duck breast will release some juice in a minute or two. When it does, stir the curry well and add the cilantro and lime juice. Turn off the heat and serve immediately over white rice.
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