Red duck curry with pineapple and tamarind
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Serves
4
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400 ml
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can coconut cream, unshaken
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1½ tbsp
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red curry paste, or to taste
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2 tbsp
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fish sauce
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2 tbsp
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grated palm sugar
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1 tbsp
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tamarind concentrate
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2
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kaffir lime leaves
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2
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400ml cans coconut milk
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½
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small pineapple (about 1kg), peeled, halved lengthways, cored and cut into 7mm-thick slices
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1
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Chinese barbecued duck, chopped
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1
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fresh long red chilli, seeded and thinly sliced, to serve
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To serve:
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steamed jasmine rice and snowpea shoots
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1
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Remove top layer of cream from unshaken can of coconut cream, place in a casserole or stainless steel wok and stir frequently over low heat for 6-8 minutes or until cream begins to separate. Add curry paste and stir for another 2-3 minutes or until fragrant, then add fish sauce, palm sugar, tamarind and lime leaves. Stir for 5 minutes or until mixture darkens slightly, then add remaining coconut cream and coconut milk and slowly bring to just below the boil. Add pineapple and duck and cook for another 5 minutes or until just warmed through. Serve curry scattered with sliced red chilli and snowpea shoots over steamed rice.
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Drink Suggestion 2004 Jacob’s Creek Reserve Riesling.
RECIPE Christine Osmond
PHOTOGRAPHY Ben Dearnley
STYLING Kristen Anderson