The Curry Guy Thai by Dan Toombs

Author:Dan Toombs
Language: eng
Format: epub
Publisher: Quadrille Publishing Ltd
Published: 2021-01-17T00:00:00+00:00

DUCK JUNGLE CURRY

SERVES 4

Jungle curry has its origins in Chiang Mai in the north of Thailand. Traditionally, the ingredients used in jungle curry were those that could be found in the jungle. Game meat was at one time the meat of choice, but you are much more likely to see this on restaurant and takeaway menus with chicken, duck or pork. Unlike so many Thai curries, coconut milk isn’t used. The broth should be spicy, thin and clear and full of meat and vegetables. This is great served with sticky rice, as pictured.

PREP TIME: 15 MINS

COOKING TIME: 15– 20 MINS

4 duck breasts

2 tbsp rapeseed (canola), peanut or coconut oil

6 tbsp Thai red curry paste

500ml (2 cups) Thai chicken stock or water

10 green (string) beans, cut into 2.5cm (1in) pieces

1 x 227g (8oz) tin (can) bamboo shoots, drained and cut into matchsticks

5 baby sweetcorn, cut into small pieces

3 tbsp fresh green peppercorns

2–3 tbsp Thai fish sauce*

6 lime leaves, stalks removed and leaves thinly sliced

Juice of ½ lime

1 tsp palm sugar (optional)

Coriander (cilantro) leaves, to garnish

Thai sweet basil leaves, to garnish

Heat a frying pan over a medium–high heat. When hot, place the duck breasts skin-side down and fry for about 5 minutes. Flip the breasts over and cook for another 2 minutes. The duck should still be nice and pink in the centre. Slice into thin bite-size or slightly larger than bite-size pieces and set aside.

Heat the oil in a large pan or wok over a medium–high heat. When visibly hot, stir in the curry paste and fry for about 30 seconds until really fragrant. Stir in the stock or water and bring to a rolling simmer. Add the sliced duck and let it cook in the stock for about 5 minutes or until cooked through.

Stir in the veggies and green peppercorns and simmer until cooked to your liking. I usually only cook mine for about 3 minutes as they will continue cooking in the hot curry sauce. Add the fish sauce, sliced lime leaves and lime juice. Taste the sauce and adjust, adding more fish sauce for a saltier flavour, sugar if you prefer it sweeter and more lime juice for more sourness. This is a spicy curry, so you could add a little more red curry paste or chilli powder too.

Once you have the flavour you are looking for, garnish with coriander and Thai sweet basil leaves.

NOTE

* Many Thai fish sauces contain gluten but there are gluten-free brands available.

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