Thai Duck Curry with Tamarind Recipe
Rich, tangy Thai Duck Curry with Tamarind, roasted duck simmered in coconut milk and homemade tamarind paste. A bold, rewarding weekend recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.awesomecuisine.com.
Cooking tools:
- Blender
- Oven
- Stove
- Skillet
- Saucepan
- Baking sheet
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Tongs
- Spatula
- Serving bowl
Ingredients
- 750 gms Duck Thighs and Legs
- 200 ml Coconut Milk
- 1 1/4 cup Chicken Stock
- 1 tbsp Fish Sauce
- 1 tbsp Lime Juice
- Oil for frying
- 1 Red Chilli (small, chopped, seeds removed, to garnish)
- Coriander Leaves (to garnish)
- 2 1/2 tbsp Tamarind Concentrate
- 1/2 tbsp Sesame Oil
- 2 tbsp Dark Brown Sugar
- 1 Lemongrass (small stalk, chopped)
- Coriander Leaves - handful, chopped
- 1 clove Garlic (peeled)
- 1 Spring Onion (chopped)
- 1 Red Chilli
- 1 tsp Cumin Seeds
- 1 tbsp Coriander Seeds
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