Recipe courtesy of Manee Soohoo
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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.

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