Recipes by Alice: Duck Panang Curry

I fell in love with curries sometime last year, I had a Thai restaurant just beside my apartment complex that sold the most amazing Thai food. Their panang curry was to die for, usually I buy the beef curry because I tend to prefer beef or seafood rather than poultry in my curries. So I decided to try my hands at it.
I knew the basics; that it contained peanuts and coconut milk, but I didnt know much else, went online to do some research ended up confused by all the different recipes I saw, so I just decided to wing it from all I could gather, and yeah I can assure you I did an amazing job.
Panang Curry originally called Phanaeng curry, is named after the Penang island (wikipedia), it is a dry curry which is fried in coconut cream and not boiled. I didn’t have beef on hand at home, so I used duck legs. Another thing that made it easier was i had store bought red curry paste, so i used that also, instead of making mine. Here is the recipe

Ingredients(serves 3)

  • 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

Steps

  1. First off, boil the duck for 20mins in a stock made of, salt, black pepper, rosemary, coriander seeds, and onion powder.
  2. While the duck boils, slice the bell pepper and red onion into thin long slices
  3. In a bowl, mix together the red curry paste, ground peanut and chili powder
  4. 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.
  5. 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.
  6. Fry the paste, you want it to get dry but not to dry that it burns, keep turning it
  7. Add the remaining coconut cream
  8. Keep turning until you start to see a lot of oil coming to the top of the curry
  9. 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.
  10. Dont forget to keep stirring so it does not burn
  11. Finally wash the basil and shred them into slices with your hands, add them to the curry, then turn the heat off.
  12. Serve with steamed rice

Recipes by Alice - Duck Panang Curry Recipes by Alice - Duck Panang Curry8 Recipes by Alice - Duck Panang Curry7 Recipes by Alice - Duck Panang Curry6 Recipes by Alice - Duck Panang Curry5 Recipes by Alice - Duck Panang Curry Recipes by Alice - Duck Panang Curry1 Recipes by Alice - Duck Panang Curry2 Recipes by Alice - Duck Panang Curry3 Recipes by Alice - Duck Panang Curry4

Enjoy :)
This recipe was put together by Alice Okundaye. Alice is a self taught home cook who tries to reproduce quality meals served at restaurant in her tiny little kitchen. She works as a systems engineer during the day and spends every other time spent either cooking, watching food shows, talking about food, thinking about food or trying out restaurants.
Visit her blog: Design Cook Love

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One Response to "Recipes by Alice: Duck Panang Curry"

  1. chinonso eneh says:

    sup suga, hit d fem we r rigth besid u. keep ur head up soko jee

    Reply

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