Kerala x Thailand
Kerala duck red curry
Kerala's Christmas duck meets Thai red curry. Pineapple brings the party sparkle.
100 minTime
39 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original942kcalsame
39 gproteinsame
6 gfibresame
100minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Rub the duck with the pepper, vinegar and 1 tsp salt. Rest 20 minutes.
- 2Sear the duck skin side down in a dry heavy pot on medium heat for 8 minutes. Pour off all but 2 tbsp fat.
- 3Lift out the duck. Add the coconut oil, fennel, whole spices and curry leaves, then shallots, ginger and garlic, and cook on medium heat for 6 minutes until golden.
- 4Add the red curry paste and thick coconut milk and fry 4 minutes on medium heat until the oil splits.
- 5Return the duck with the thin coconut milk, lime leaves, fish sauce and palm sugar. Simmer covered on low heat for 45 minutes until tender with no pink remaining.
- 6Meanwhile, rinse the rice and cook in 2 1/4 cups water, covered, on low heat for 15 minutes.
- 7Add the pineapple and tomato and simmer 5 minutes. Turn off the heat and stir in the basil.
Serve it like this
Lay a duck piece on a mound of rice, spoon the red curry around, then top with a few glossy pineapple chunks and a basil sprig.
