Green Curry Duck

Name: Green Curry Duck
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 1/2 cup minced green bell peppers; 1 bunch fresh cilantro roots, washed; 1 clove garlic, minced; One 1-inch piece wild ginger (galangal), grated; 1 stalk lemongrass, bottom 2 inches, finely minced; 1 kaffir lime leaf; 1 Thai green chile pepper; 1/4 shallot, minced; 1/4 inch turmeric root, peeled and thinly sliced; 2 tablespoons vegetable oil; 2 to 3 tablespoons Thai green curry paste, homemade as above or store-bought; 2 fresh kaffir lime leaves; One 14-ounce can unsweetened coconut milk; 3 tablespoons Asian fish sauce; 2 tablespoons cane sugar; 3/4 teaspoon shrimp paste; 1/2 cup bamboo shoots, drained; 1/4 cup fresh basil, chopped; 10 small Thai eggplants, quartered; 8 long string beans, cut into 1-inch pieces; 1 duck breast, 12 ounces, boneless, skin-on, cooked and thinly sliced on the diagonal into 1-inch pieces; 1 green bell pepper, cut diagonally; 1 red bell pepper, cut diagonally; Cooked rice, for serving

Recipe courtesy of Manee Soohoo

Show: My Grandmother's Ravioli

Episode: Manee Soohoo - Getting To Know You

Green Curry Duck

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Level: Intermediate
Yield: 4 servings

Total: 55 min
Prep: 40 min
Cook: 15 min

Level: Intermediate
Yield: 4 servings

Total: 55 min
Prep: 40 min
Cook: 15 min

Ingredients

Thai Green Curry Paste:

1/2 cup minced green bell peppers

1 bunch fresh cilantro roots, washed

1 clove garlic, minced

One 1-inch piece wild ginger (galangal), grated

1 stalk lemongrass, bottom 2 inches, finely minced

1 kaffir lime leaf

1 Thai green chile pepper

1/4 shallot, minced

1/4 inch turmeric root, peeled and thinly sliced

Curry Duck:

2 tablespoons vegetable oil

2 to 3 tablespoons Thai green curry paste, homemade as above or store-bought

2 fresh kaffir lime leaves

One 14-ounce can unsweetened coconut milk

3 tablespoons Asian fish sauce

2 tablespoons cane sugar

3/4 teaspoon shrimp paste

1/2 cup bamboo shoots, drained

1/4 cup fresh basil, chopped

10 small Thai eggplants, quartered

8 long string beans, cut into 1-inch pieces

1 duck breast, 12 ounces, boneless, skin-on, cooked and thinly sliced on the diagonal into 1-inch pieces

1 green bell pepper, cut diagonally

1 red bell pepper, cut diagonally

Cooked rice, for serving

Directions

For the curry paste: Mash together the bell peppers, cilantro, garlic, ginger, lemongrass, lime leaf, chile pepper, shallots and turmeric using a mortar and pestle. Mash until it forms a wet green paste. Set aside or store in the refrigerator.
For the curry duck: Heat the oil in a 12-inch wok over moderately high heat until hot but not smoking. Add in the curry paste, kaffir lime leaves and coconut milk. Bring to a boil and then let it simmer a few minutes, stirring occasionally, until fragrant. Add 2 cups water, the fish sauce, cane sugar and shrimp paste and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in the bamboo, basil, eggplants, string beans, cooked duck breast and bell peppers and simmer for about 5 more minutes. Divide the curry among 4 bowls and serve immediately with rice.

Cook’s Note

This curry paste can also be mixed in a blender. Store any leftovers in the refrigerator.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Green Curry Duck

Green Curry Duck

Thai Green Curry Paste:

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