Thai tamarind duck curry
Thai
tamarind duck curry
The flavour combinations curry paste
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30ml (2 tbsp) coriander seeds
·
10ml (2 tsp) cumin seeds
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2 red chillies
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2 spring onions, chopped
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2 garlic cloves, peeled
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30ml (2 tbsp) fresh coriander leaves
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5cm fresh ginger
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1 lemongrass stalk, bruised and chopped
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60ml (¼ cup) dark brown sugar
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15ml (1 tbsp) peanut oil or sesame oil
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80ml (1/3 cup) tamarind purée
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6 x 250g duck Marylands (thighs and legs)
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Vegetable oil, for frying
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400ml coconut milk
·
625ml (2½ cups) chicken stock
·
30ml (2 tbsp) fish sauce
·
30ml (2 tbsp) lime juice
To serve
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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.
