Thai Duck Curry Recipe · Gressingham

Ingredients

• 4 Gressingham Skinless Duck Breasts, cut into 2cm pieces
• 2 tbsp olive oil
• 2 x 400ml tins coconut milk
• 3 Shallots, skinned and roughly chopped
• 2 Red chillies, de-seeded
• 3 Garlic cloves, peeled
• ½ inch piece fresh ginger
• ½ inch piece fresh galangal
• 4 Fresh lime leaves
• 2 Lemongrass sticks, outer skin removed and finely sliced
• ½ bunch coriander, washed and leaved and stalks separated
• 1 tsp ground cumin
• 1 tsp ground coriander
• A few Thai basil leaves to garnish
• 2 tbsp Palm sugar (or demerera)
• 2 tbsp Fish sauce