THAI DUCK CURRY WITH COCONUT MILK AND PINEAPPLE

PREPARATION 0MIN

SERVES 3 SERVINGS

NIVEL INTERMEDIARY

INGREDIENTS

3 duck legs 

• 1 tbsp brown sugar

• 2 tbsp red curry paste

• 300 ml coconut milk

• 1 tbsp Thai fish sauce

• 1 small pineapple

• 1 pinch of white pepper

• Salt to taste

• Mint leaves/Vietnamese coriander


PREPARATION METHOD

Start by placing the duck legs in a large frying pan without any added fat. Brown them over a high heat until they are completely golden, for 10 to 15 minutes. Remove them to a plate and add the brown sugar to the fat. Cook until caramelized and add the curry paste. Stir and let the sauce thicken for 2 minutes until it releases its aroma. 

Pour in the coconut milk, fish sauce and water. Mix well and transfer to a deep baking dish. Add the duck legs and season with salt and pepper. Cover with a thick sheet of aluminum foil and bake in a hot oven at 180ºC for 80-90 minutes or until the meat starts to loosen from the bones.

Transfer the meat to a platter and heat up the sauce, add the pineapple in medium-sized chunks and cook for 3 minutes. Serve the duck with the sauce, pineapple and Vietnamese mint/coriander leaves. Serve with thai jamim rice.


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