Thai Duck Curry


Half a BBQ roast duck
3-4 cups of prepared curry sauce, or enough to cover the duck and vegetables
1 yellow onion
1 red bell pepper
1/2 tsp of chili pepper flakes
1 tsp of dried basil
1 tsp of fish sauce
1 tbs of lemon juice
1 tbs of creamy peanut butter
2 cloves garlic, crushed


Chop the onion into square pieces, julienne the bell pepper, crush the garlic, and juice the lemon.
Heat vegetable oil in a pan over medium heat. Sauté onion and bell pepper for about 5 minutes or until soft. Season with salt and pepper. Add garlic and cook for 2 minutes.
Stir in curry sauce and cook for about a minute. Add in peanut butter, basil, chili pepper, and fish sauce. Stir, reduce heat, and let it simmer for 10 minutes.
Add in the roast duck and let it simmer for another 10 minutes. Turn off the heat, drizzle lemon juice, and stir. The dish is ready to serve.


Earlier this week, I ordered a whole roast duck from the Chinese supermarket and only ate half of it. The other half sat in my fridge and I didn't know what to do with it. One day, I was looking through the fridge thinking what to do with the duck and spotted a pot of ready-made curry sitting in the corner. That was when I decided to turn my unappealing leftovers into the popular Thai dish - duck curry!




Friday, April 27, 2012 - 10:29am


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