Recipe courtesy of Manee Soohoo
Print
Green Curry Duck
Total:
55 min
Prep:
40 min
Cook:
15 min
Yield:
4 servings
Level:
Intermediate
Total:
55 min
Prep:
40 min
Cook:
15 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Thai Green Curry Paste: 
  • 1/2 cup minced green bell peppers
  • 1 bunch fresh cilantro roots, washed
  • 1 clove garlic, minced
  • One 1-inch piece wild ginger (galangal), grated
  • 1 stalk lemongrass, bottom 2 inches, finely minced
  • 1 kaffir lime leaf
  • 1 Thai green chile pepper
  • 1/4 shallot, minced
  • 1/4 inch turmeric root, peeled and thinly sliced
Curry Duck:
  • 2 tablespoons vegetable oil
  • 2 to 3 tablespoons Thai green curry paste, homemade as above or store-bought
  • 2 fresh kaffir lime leaves
  • One 14-ounce can unsweetened coconut milk
  • 3 tablespoons Asian fish sauce
  • 2 tablespoons cane sugar
  • 3/4 teaspoon shrimp paste
  • 1/2 cup bamboo shoots, drained
  • 1/4 cup fresh basil, chopped
  • 10 small Thai eggplants, quartered
  • 8 long string beans, cut into 1-inch pieces
  • 1 duck breast, 12 ounces, boneless, skin-on, cooked and thinly sliced on the diagonal into 1-inch pieces
  • 1 green bell pepper, cut diagonally
  • 1 red bell pepper, cut diagonally
  • Cooked rice, for serving

Directions

For the curry paste: Mash together the bell peppers, cilantro, garlic, ginger, lemongrass, lime leaf, chile pepper, shallots and turmeric using a mortar and pestle. Mash until it forms a wet green paste. Set aside or store in the refrigerator.

For the curry duck: Heat the oil in a 12-inch wok over moderately high heat until hot but not smoking. Add in the curry paste, kaffir lime leaves and coconut milk. Bring to a boil and then let it simmer a few minutes, stirring occasionally, until fragrant. Add 2 cups water, the fish sauce, cane sugar and shrimp paste and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in the bamboo, basil, eggplants, string beans, cooked duck breast and bell peppers and simmer for about 5 more minutes. Divide the curry among 4 bowls and serve immediately with rice.

Cook's Note

This curry paste can also be mixed in a blender. Store any leftovers in the refrigerator.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Categories:

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Cauliflower Green Pea Coconut Curry

Recipe courtesy of Meena Deshpande

Red Duck Curry

Recipe courtesy of Spice I Am

Green Duck Chili

Recipe courtesy of Jan Birnbaum

Green Curry Shrimp Dumplings

Recipe courtesy of Jeanine Donofrio

Duck Breasts with Green Peppercorn Sauce

Recipe courtesy of Laura Calder

Whole Duck with Green Peppercorn Glaze

Recipe courtesy of Alex Guarnaschelli

Thai Green Chicken Curry

On TV

So Much Pretty Food Here