Roast Duck Curry | Club House
Duck is a favorite Thai fowl. Roast chicken, while not as as rich, also makes a splendid curry. Make it easy by starting with a store-bought already roast duck or chicken.
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.clubhouse.ca.
Ingredients
- 1 (3 pounds) whole duck (1.5 kg)
- 1 tbsp (15 ml) peanut or vegetable oil
- 1 tsp (5 ml) minced garlic (club house)
- 4 kaffir lime leaves (optional)
- 3 tbsp (45 ml) Red Curry Paste (thai kitch)
- 3 tbsp (45 ml) tomato paste
- 1/2 cup (125 ml) Chicken Cooking Stock
- 1/2 cup (125 ml) Coconut Milk (thai kitch)
- 2 tbsp (30 ml) Peanut Satay Sauce (thai kitch)
- 2 cups (500 ml) green beans, cut diagonally into 1-inch (2 cm) pieces
- 3 large tomatoes, cut into wedges
- 1 tbsp (15 ml) chopped fresh basil
- Cooked Jasmine Rice (thai kitch)
- Whole basil leaves (optional)
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