Duck Panang Curry Recipe · Gressingham

Ingredients

• 1 medium onion, peeled and sliced
• 2 large potatoes, peeled and cut into chunks
• 1 tbsp red Thai curry paste
• 1 tin of coconut milk
• 4 lime leaves
• 1 tbsp palm or brown sugar
• 1 tbsp fish sauce
• 1 head of pak choy, leaves separated and cleaned
• 500g cooked duck meat, shredded
• 2 tbsp roasted peanuts
• 1 lime, halved
• Fresh coriander
• Thai basil