Name: Panang duck curry
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Panang curry paste; 1 teaspoon coriander seeds; 15 dried red chillies, seeded; 6 clove garlic, quartered; 6 coriander roots; 2 (50g) shallots, chopped coarsely; 2 x 10cm (40g) sticks fresh lemon grass, sliced thinly; 2 tablespoon coarsely chopped roasted unsalted peanuts; 4 centimetre (20g) piece fresh galangal, grated; 1/3 cup (80ml) water; 1 tablespoon shrimp paste; 1 tablespoon peanut oil; 1 (1kg) chinese barbecued duck; 300 gram snake beans, cut into 5cm lengths; 2 cup (500ml) coconut milk; 1 cup (250ml) water; 800 gram pineapple, peeled, cored, chopped coarsely; 125 gram cherry tomatoes; 2 tablespoon small thai basil leaves

Panang duck curry

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Serves 4

Prep

30M

Cook

30M

Total

Ingredients

Panang curry paste

1 teaspoon coriander seeds

15 dried red chillies, seeded

6 clove garlic, quartered

6 coriander roots

2 (50g) shallots, chopped coarsely

2 x 10cm (40g) sticks fresh lemon grass, sliced thinly

2 tablespoon coarsely chopped roasted unsalted peanuts

4 centimetre (20g) piece fresh galangal, grated

1/3 cup (80ml) water

1 tablespoon shrimp paste

1 tablespoon peanut oil

1 (1kg) chinese barbecued duck

300 gram snake beans, cut into 5cm lengths

2 cup (500ml) coconut milk

1 cup (250ml) water

800 gram pineapple, peeled, cored, chopped coarsely

125 gram cherry tomatoes

2 tablespoon small thai basil leaves

Method

1.Make panang curry paste. Dry-fry seeds in a heated small frying pan until fragrant. Blend or process seeds with remaining ingredients until smooth; season to taste.

2.Quarter duck; discard bones. Slice duck meat thickly, keeping skin intact.

3.Heat an oiled wok over high heat; stir-fry beans until tender. Add ⅓ cup of the curry paste; stir-fry for 2 minutes or until fragrant. Add coconut milk, the water, pineapple and duck; simmer, uncovered, until heated through. Add tomatoes; season to taste.

4.Serve curry topped with thai basil.

This recipe makes 1 cup panang curry paste. Store leftover curry paste, covered, in the fridge for up to 3 days, or freeze in user-friendly portions for up to 3 months. A store-bought panang curry paste can be used.
Note

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