Title: Thai Red Duck Curry
Categories: Can't, Cook, Won't, Cook
Yield: 2 servings

2 Shallots; chopped, plus 2
; whole shallots
15 g Fresh bunch coriander; plus
-extra to
; garnish
1 lg Garlic clove; finely chopped
2 tb Sunflower oil
1 Heaped tbsp red curry paste
400 ml Coconut milk
175 g Thai jasmine rice; well
-rinsed
120 ml Chicken stock
2 175 g duck mini fillets
1 sm Mango; firm but ripe
1 Lime
2 ts Thai fish sauce or light soy
-sauce
1 ts Caster sugar
Salt and freshly ground
-black pepper

1 Heat a wok. Place the two chopped shallots in a mini blender. Chop up the
coriander, stalks and all, and add to the blender with the garlic. Blitz to
a paste.

2 Add half the oil to the wok and stir-fry the curry paste for a minute
over a high heat. Add the coconut milk and the coriander paste and bring to
the boil, stirring constantly.

3 Wash the rice and place in a large pan of boiling salted water to simmer

for about 10 minutes, until cooked.

4 Add the chicken stock to the coconut mixture, season and boil fast for
another 2-3 minutes until slightly reduced.

5 Add the duck to the wok and simmer for 4-5 minutes. Heat a small frying

pan. Cut the duck mini fillets into small bite-sized pieces. Heat the
frying pan.

6 Thinly slice the remaining shallots. Add the rest of the oil to the
frying pan and cook for about five minutes or until golden but not burnt,
stirring occasionally. Peel the mango and cut the flesh into slivers. Stir
into the curry and cook for 2-3 minutes until heated through.

7 Grate the lime rind, squeeze out the juice and add to the wok, with the
fish sauce and sugar. Stir into the curry and cook for another minute to
combine.

8 Drain the rice and pack some into a lightly oiled dariole mould. Turn out
onto the middle of a serving plate and garnish with the golden shallots.
Spoon around the duck curry and garnish with coriander leaves, before
serving.

Converted by MC_Buster.

Recipe by: Can't Cook Won't Cook

Converted by MM_Buster v2.0l.