Thursday, April 26, 2012

Thai Duck Curry


Earlier this week, I ordered a whole roast duck from the Chinese supermarket and only ate half of it. The other half sat in my fridge and I didn't know what to do with it. One day, I was looking through the fridge thinking what to do with the duck and spotted a pot of ready-made curry sitting in the corner. That was when I decided to turn my unappealing leftovers into the popular Thai dish - duck curry! 

How to Make Duck Curry

Ingredients at a glance - roast duck, yellow thai curry sauce, red bell pepper, lemon, onion, fish sauce, basil, peanut butter, and chili pepper flakes.

You can usually find roast ducks in Chinese supermarket food courts or Chinese BBQ takeouts. My leftover curry was made with yellow curry powder, chicken broth, water, and coconut milk.  For this dish, I decided not to de-bone the duck for convenience. I think having the bones left in may even intensify the flavor.


First, take care of the food prep - chop the onion into square pieces, julienne the bell pepper, crush the garlic, and juice the lemon. 


Heat vegetable oil in a pan over medium heat. Sauté chopped onion and bell pepper for about 5 minutes or until soft. Season with salt and pepper. Add garlic and cook for 2 minutes. 


Stir in curry sauce and cook for about a minute. Add in peanut butter, basil, chili pepper, and fish sauce. Stir, reduce heat, and let it simmer for 10 minutes. 


Add in the roast duck and let it simmer for another 10 minutes. Turn off the heat, drizzle lemon juice, and stir. The dish is ready to serve.


It's easy turning leftovers into a delicious dish. This tastes just like the duck curries I have in Thai restaurants, except with a lot more duck meat. 


   
Ingredients:

Half a BBQ roast duck
3-4 cups of prepared curry sauce, or enough to cover the duck and vegetables
1 yellow onion
1 red bell pepper
1/2 tsp of chili pepper flakes
1 tsp of dried basil
1 tsp of fish sauce
1 tbs of lemon juice
1 tbs of creamy peanut butter 
2 cloves garlic, crushed 

Directions:

1. Chop the onion into square pieces, julienne the bell pepper, crush the garlic, and juice the lemon.

2. Heat vegetable oil in a pan over medium heat. Sauté onion and bell pepper for about 5 minutes or until soft. Season with salt and pepper. Add garlic and cook for 2 minutes.

3. Stir in curry sauce and cook for about a minute. Add in peanut butter, basil, chili pepper, and fish sauce. Stir, reduce heat, and let it simmer for 10 minutes.

4. Add in the roast duck and let it simmer for another 10 minutes. Turn off the heat, drizzle lemon juice, and stir. The dish is ready to serve.

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1 comment:

  1. Prepared Curry Sauce? You tell us- that's why we clicked onto your useless recipe

    '

    ReplyDelete