Preparation Time: 15 minutes
Cooking Time: 25 minutes
400 ml coconut milk
1 stalk lemon grass, sliced
1 tablespoon of good quality red curry paste, or more to taste
1 red chilli, split and de-seeded
2 kaffir lime leaves, bruised
1 Chinese roast duck
1 teaspoon Thai fish sauce (nam pla)
1 teaspoon sugar
2 baby eggplant, sliced
½ punnet cherry tomatoes
½ tin (95g) water chestnuts, drained and sliced
Few sprigs of coriander or Thai basil, chopped
- Scoop the thick cream from the top of the coconut milk and heat it in a wok or frypan with the lemon grass, curry paste, chilli and kaffir lime leaves. Simmer for 10 minutes.
- Meanwhile remove the breasts from the duck and chop into four. Remove the legs and chop into two. Remove any other meat and delicious skin from the duck too.
- Add the duck and remaining coconut milk. Return to the boil and add vegetables. Cook over medium heat for 5-10 minutes until vegetables are cooked. Season with fish sauce and sugar. Taste to see if more chilli, sugar or fish sauce is needed. Add coriander or basil and serve with jasmine rice.
Lyndey’s Note: Chinese BBQ ducks can be bought in Asian stores or from Chinese restaurants. Make sure you ask for whole duck and not chopped up, having them chopped up can lead to little bones getting into the curry.
This dish goes beautifully with a nice full bodied Shiraz.
Recipe from Balance. Matching Food and Wine. What Works and Why by Lyndey Milan and Colin Corney. Available for purchase online for $35.00 AUD by clicking here.