Tuesday, February 25, 2020 | ePaper

Roast Duck Panang

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Ingredients :
8 pieces roasted duck
1 cup coconut milk
4 kaffir lime leaves
1 tablespoon Thai red curry paste
2 tablespoon fish sauce
2 tablespoon sugar
For Garnishing
Red chilli as required
1 bunch lemon grass
How to make
Step 1
First, heat 1/2 cup of coconut milk in a saucepan over medium flame. Add red curry paste in the pan and stir well to mix the ingredients. Stir constantly to prevent it from sticking to the bottom of the pan. Lower the heat and simmer until oil starts to leave the sides of the pan.
Step 2
Add roasted duck pieces and stir well to coat the duck with curry paste. Add sugar, fish sauce and the remaining coconut milk in pan. Cover pan with a lid and cook over medium flame for 10 minutes. Meanwhile chop red chilli, kaffir lime leaves and lemon grass, separately.
Step 3
When your curry is thick and cooked, sprinkle kaffir lime leaves over duck curry. Mix the ingredients well and transfer it to a serving bowl. Garnish with red chilli and lemon grass. Serve hot with steamed rice.

                             -Weekend Plus Desk

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