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Thai tamarind duck curry

Thai tamarind duck curry

Thai tamarind duck curry

The flavour combinations curry paste

·         30ml (2 tbsp) coriander seeds

·         10ml (2 tsp) cumin seeds

·         2 red chillies

·         2 spring onions, chopped

·         2 garlic cloves, peeled

·         30ml (2 tbsp) fresh coriander leaves

·         5cm fresh ginger

·         1 lemongrass stalk, bruised and chopped

·         60ml (¼ cup) dark brown sugar

·         15ml (1 tbsp) peanut oil or sesame oil

·         80ml (1/3 cup) tamarind purée

·         6 x 250g duck Marylands (thighs and legs)

·         Vegetable oil, for frying

·         400ml coconut milk

·         625ml (2½ cups) chicken stock

·         30ml (2 tbsp) fish sauce

·         30ml (2 tbsp) lime juice

To serve

·         Fresh coriander

·         Sticky rice

·         1 red chilli, seeded and sliced

How to do it

1.    Preheat the oven to 200°C.

2.    For the curry paste, toast the coriander and cumin seeds in a non-stick pan over medium heat until fragrant. Place the seeds in a food processor with the chillies, spring onions, garlic, coriander leaves, ginger, lemongrass, sugar, peanut oil and tamarind purée. Process to form a smooth paste.

3.    Rub the duck with a quarter of the paste and place skin-side down on a baking tray. Roast for 30 minutes in the preheated oven, then turn and roast for a further 20 minutes. Set aside.

4.    Heat a little oil in a large pan and fry remaining curry paste until fragrant, about 1 minute. Add coconut milk, stock and fish sauce, and bring to a boil. Add the duck and simmer until sauce is slightly thickened and reduced, about 5 minutes.

5.    Add lime juice and serve with fresh coriander, sticky rice and sliced red chilli.

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