Green Curry Duck

Recipe courtesy Manee Soohoo
Show: My Grandmother's Ravioli Episode: Manee Soohoo -- Getting To Know You
TOTAL TIME: 55 min
Prep: 40 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

THAI GREEN CURRY PASTE:
  • 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
  • Cook's Note: This curry paste can also be mixed in a blender. Store any leftovers in the refrigerator.
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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.

Notes

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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