- 2 duck leg, cut into smaller pieces
- 4 tbsp Thai kitchen red curry paste
- 1/4 cup of roasted unsalted peanuts, ground
- 1 tbsp of chili powder
- 1 can of coconut cream
- 1/2 tsp of palm sugar
- 1 tbsp of Lime leaves, i didnt have lime leave so i used the zest of 2 limes
- Fish sauce
- half of a Red Bell pepper
- half of a 1 Red onion
- Thai basil, or normal Italian basil which was what i had at home
NOTE: if you do not have coconut cream, you can use coconut milk, just refrigerate the can at least 2 hours before you start cooking, the cream will separate from its liquid and rise to the top of the can, you can scoop that out and use instead of coconut cream
- First off, boil the duck for 20mins in a stock made of, salt, black pepper, rosemary, coriander seeds, and onion powder.
- While the duck boils, slice the bell pepper and red onion into thin long slices
- In a bowl, mix together the red curry paste, ground peanut and chili powder
- Once your duck is boiled, put a table spoon of olive oil in a fry pan and pan fry the duck to get a little color on them, when it is colored, add the sliced onions and bell pepper, saute together for 2 minutes, then take the pan of heat.
- Now to fry your curry, heat a pot on medium-high heat and then pour in half of your coconut cream, when it starts to sizzle, add in your red curry paste mixture and keep stirring.
- Fry the paste, you want it to get dry but not to dry that it burns, keep turning it
- Add the remaining coconut cream
- Keep turning until you start to see a lot of oil coming to the top of the curry
- The curry should be really fragrant about now, add in your sauteed duck, pepper and onions, also put in the palm sugar, lime zest and fish sauce for taste, i added in a bit of my duck stock and let it dry down again.
- Dont forget to keep stirring so it does not burn
- Finally wash the basil and shred them into slices with your hands, add them to the curry, then turn the heat off.
- Serve with steamed rice