Slow Cooker Red Thai Duck and Sweet Potato Curry Recipe · Gressingham
Slow cook duck with red Thai curry paste and sweet potato for a warming meal.
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Cooking tools:
- Slow cooker
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Can opener
- Fork
- Spoon
- Colander
- Serving bowl
Ingredients
- 3 or 4 Gressingham duck legs
- 300g sweet potatoes
- 3 carrots
- 1 onion
- 2.5cm fresh ginger
- 1 bulb of garlic
- 1 tsp salt
- 1 tbsp sugar
- 1 tbsp fish sauce
- 1 tbsp ground cumin
- 2 tbsp red Thai curry paste
- 1 tin of coconut milk
- 1 chicken stock cube
- 400ml water
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