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Duck Penang Curry

This super simple penang curry is packed with punchy flavour, serves six and can easily be frozen, so get ahead of mealtimes.


Duck Penang Curry
Cook 1 hour | Serves 6 | EASY

INGREDIENTS

  • duck breasts 4, fat scored

  • coconut cream 160ml

  • coconut milk 400ml

  • red peppers 2, sliced

  • cinnamon stick 5cm piece

  • star anise 1

  • fish sauce 1 tbsp

  • palm sugar or soft brown sugar 1 tbsp

  • lime ½, juiced, plus wedges to serve

  • Thai basil a small bunch, torn

  • jasmine rice to serve


CURRY PASTE

  • shallots 2, roughly chopped

  • ginger 2 thumb-sized pieces

  • garlic 6 cloves, roughly chopped

  • lemongrass 2 stalks, woody layer removed and finely chopped

  • dried chilli flakes 1 tbsp

  • bird's-eye chilli 1, roughly chopped

  • shrimp paste 1 tbsp

  • kaffir lime leaves 4, shredded

  • roasted peanuts 2 tbsp, finely chopped

  • sea salt ½ tsp


Recipe from Olive - click here for method


The Yorkshire Meat Company

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