Green Curry of Duck from The Original Thai Cookbook by Jennifer Brennan
Duck is widely used in Thailand, primarily for special occasions. The indigenous birds are smaller and skinnier than ours; also considerably cheaper. In the pre
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Cooking tools:
- Roasting pan
- Oven
- Saucepan
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Serving bowl
Ingredients
- fresh citrus leaves
- coconut milk
- fish sauce
- salt
- green serrano chillies
- coriander leaves
- fresh sweet basil leaves
- roasting duck
- krung gaeng keo wan
- green curry paste
- coconut “cream”
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