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.
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INGREDIENTS
Ingredients
- 1 whole duck, (about 3 pounds)
- 1 tablespoon peanut or vegetable oil
- 1 teaspoon minced ginger
- 4 makrut lime leaves
- 3 tablespoons Thai Kitchen® Gluten Free Red Curry Paste
- 3 tablespoons tomato paste
- 1/2 cup chicken broth
- 1/2 cup Thai Kitchen® Unsweetened Coconut Milk
- 2 tablespoons Thai Kitchen® Gluten Free Peanut Satay Sauce
- 2 cups green beans, cut diagonally into 1-inch pieces
- 3 large tomatoes, cut into wedges
- 1 tablespoon chopped fresh basil
- Cooked jasmine rice
- basil leaves , (optional)
INSTRUCTIONS
- 1 PREHEAT oven to 350°F. Place duck in roasting pan. Roast 1 hour or until almost cooked through. Cool duck. Remove skin. Cut meat into bite-sized pieces. Set aside.
- 2 HEAT oil in large skillet or wok on high heat. Add ginger and lime leaves; stir fry 30 seconds or until fragrant. Add red curry paste and tomato paste; stir fry 3 to 4 minutes. Add broth, stirring to release browned bits from bottom of skillet. Add coconut milk, peanut satay sauce, green beans and tomatoes. Bring to boil. Reduce heat to low; simmer 3 to 4 minutes or until green beans are tender.
- 3 STIR in duck. Simmer 2 to 3 minutes or until heated through. Stir in chopped basil. Remove lime leaves before serving. Serve with cooked jasmine rice. Garnish with whole basil leaves, if desired.
- 4 Test Kitchen Tip: Makrut lime leaves are shiny, thick, dark green leaves that grow in doubles—as two connected leaflets. The leaves provide a refreshing lemon-lime aroma and flavor typical of Thai cuisine. To get the maximum amount of flavor when using whole fresh leaves, remove the center stem/vein and discard. Dried leaves can be used whole. Makrut lime leaves are available fresh, frozen or dried in Asian markets and online retailers.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
