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Dale Pinnock recipe: Thai-style duck curry

Medicinal chef and nutritional expert Dale Pinnock gives us his simple - and delicious - recipe for Thai-style duck curry


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Published: January 12, 2016
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1 Place the red onion, chilli, garlic, ginger, lemongrass, coriander and basil leaves, ground coriander, fish sauce and lime juice in a food processor and blitz to a smooth paste.

2 Heat a little coconut or olive oil in a saucepan, add the paste and fry until it turns a notably darker colour and becomes less pungent.

3 Add the coconut milk and stock, stir well and simmer for about 5 minutes. Add the chopped duck breast and simmer for another 10-12 minutes. Serve with extra coriander leaves.

• The Medicinal Chef: The Power of Three by Dale Pinnock, £20, Quadrille, follow Dale on Twitter @Dale_Pinnock

 

Ingredients

  • ½ red onion, roughly chopped
  • ½ red chilli (more if you want), chopped
  • 1 large clove garlic, roughly chopped
  • 1cm piece fresh ginger, peeled and chopped
  • 1 lemongrass stalk, bashed then chopped
  • 1 handful fresh coriander leaves, torn, plus extra to serve
  • 3 fresh basil leaves
  • 1 tbsp ground coriander
  • 1 tbsp fish sauce
  • juice of ¼ lime
  • coconut or olive oil, for cooking
  • 200ml coconut milk
  • 100ml vegetable stock
  • 1 duck breast (skin on), cut into bite-sized pieces
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