Duck Penang Curry Recipe · Gressingham

Ingredients

• 1 onion, sliced
• 2 large potatoes, peeled and cut into chunks (or 8 leftover roast potatoes)
• 1 tbsp thai red curry paste
• 1 tin coconut milk
• 1 tbsp palm sugar
• 1 tbsp fish sauce
• 4 lime leaves
• 2 tbsp roasted peanuts
• 1 head park choy
• Leftover duck meat (approx. 500g)
• Lime, Thai basil and fresh coriander to garnish
• Basmati rice and mango chutney to serve!