Preheat oven to 350°F (175°C). Place duck in roasting pan. Bake 1 hour or until almost cooked through. Cool duck. Remove skin. Cut meat into bite-sized pieces. Set aside.
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.
Prep time
Cook time
Calories
Ingredients
Servings
Ingredients
Preheat oven to 350°F (175°C). Place duck in roasting pan. Bake 1 hour or until almost cooked through. Cool duck. Remove skin. Cut meat into bite-sized pieces. Set aside.
In large skillet or wok, heat oil 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 stock, 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.
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.
Sign up to save your favourite flavours.
Already have an account? Log in now.