Ololo Thai Red Duck Curry - Greenspoon

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Ololo Thai Red Duck Curry

Ololo Thai Red Duck Curry

Course: Recipes, MainDifficulty: Easy
Servings

4

servings
Total time

1

hour 

Indulge in the perfect balance of excitement and comfort with the best Thai Red Curry featuring succulent Roast Duck. This recipe ensures the duck remains tender while fully absorbing the rich flavors of the curry.

Ingredients

  • 1 tbsp peanut oil

  • 1 tbsp crushed and finely chopped lemongrass

  • I tbsp minced ginger

  • 1 tbsp minced garlic

  • 1 cup soda water

  • 1 white onion sliced thinly

  • 2 small red chilies

  • ¼ cup Thai red curry paste

  • 1 can of coconut milk

  • 2 tbsp fish sauce 

  • 3 large potatoes diced and peeled

  • 2 tbsp sugar (or palm sugar if available)

  • 300g of Ololo Farm duck breast

  • 300g of Ololo Farm duck legs

  • Lime juice to taste

  • ¼ cup roughly chopped coriander

Directions

  • Heat the oil in a wok or heavy sauté pan over high heat. The moment it smokes add the lemongrass, ginger, garlic and stir-fry for one minute.
  • Add the onions and chilis and stir-fry another minute or two then stir in the curry paste until it begins to separate a little, around two minutes.
  • Pour in the coconut milk and stir well to combine. Fill the coconut milk can with water, and pout that in also.
  • Add the potatoes and the fish sauce and simmer, covered until the potatoes are tender, around 15-20 minutes then add the sugar. 
  • Add salt and more fish sauce to taste and then slide in the sliced duck breast and whole legs.
  • Stir the curry well and then add the coriander and lime juice.
  • Serve with white rice, chapatis and kachumbari salad.    

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