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Woman's Hour 大象传媒 Radio 4 |
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Thai Green Duck CurryIngredientsServes 42 Barbary duck fillets without skin, approx 500g 1 garlic clove 3 shallots or 6 pink Thai shallots 1 red chilli 100g fine French beans 5cm slice fresh pineapple, approx 250g 1 lemongrass stalk 1 tbsp vegetable oil 2 tbsp Thai green currry paste 400ml can coconut milk 1 tsp Thai fish sauce (nam pla) 225g can sliced bamboo shoots in water 1 lime handful of coarsely chopped coriander PreparationSlice the meat across the grain into 5cm x 1cm strips.Peel and chop the garlic and shallots. Trim the green beans and cut in half. Drain and rinse the bamboo shoots. Trim the chilli, split lengthways, scrape away the seeds and slice into long, thin strips - then chop the strips into tiny dice. Remove the skin from the pineapple and cut into chunks, discarding the woody central core. Method1) Heat a wok, large frying pan, or 2 litre capacity pan and add the cooking oil, curry paste and 3 tablespoons of coconut milk. Stir fry for a couple of minutes then add the garlic and shallots, toss for another couple of minutes and then add the meat, cooking for a few minutes until coloured on all sides.2) Give the lemongrass a bash with a rolling pin to release its flavour and then add that together with the fish sauce and remaining coconut milk. 3) Adjust the heat and leave to simmer, stirring occasionally for 25 minutes or until the meat is tender. 4) Taste and adjust the seasoning with lime juice. Do not worry if the gravy seems very hot. Meanwhile, cook the beans for 1 minute in boiling water. Drain. 5) When the meat is tender, stir in the bamboo shoots, beans, half the coriander and pineapple. 6) Heat through and serve with the remaining coriander and basmati rice. Reproduced with the kind permission of Lindsey Bareham. Back to the recipe page |
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