Recipe Ingredient
- 400g roast duck, cut into thick slices
- 200ml coconut milk
- 200ml chicken stock
- 2 stalks lemongrass, smashed
- 2 slices galangal
- 5 tbsp fish sauce
- 3 kaffir lime leaves, torn
- 2 tbsp tamarind paste mixed with 125ml water, squeezed and strained for juice
- 1 red chilli, seeds removed and sliced
- 15g palm sugar
- 60g watercress
- Red curry paste (A) - Grounded
- 1 onion
- 3 cloves garlic
- 1 coriander root
- 3 chilli padi
- 1/2 tsp belacan granules
- 1 tbsp grated kaffir lime zest
- 2 tbsp chilli paste
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp fennel powder
- 1/4 tsp pepper
Instructions
- In a deep heavy-based pot, combine coconut milk and chicken stock. Bring to the boil.
- Add lemongrass, galangal and fish sauce.
- Add red curry paste (A) and simmer for 1-2 minutes. Add kaffir lime leaves, tamarind juice and chilli.
- Add roast duck pieces and braise for 10 minutes. Add watercress and cook for a minute.
- Add palm sugar to taste.
