Login to Save Like

Ingredients

• 1 corn-fed duck, washed, dried and trimmed of excess fat
• 2 sweet potatoes, peeled and cubed
• 1 star anise
• 1-2 cassia bark
• 2 spring onions
• 1 sticks lemongrass
• sunflower oil, for deep-frying
• steamed rice, to serve

• 7 dried long red chillies
• 1 tsp black peppercorns
• 1 tsp coriander seeds, roasted
• 1 tsp cumin seeds, roasted
• 1/2 tsp fennel seeds, roasted
• 1 tsp grated nutmeg, roasted
• 4-5 Thai shallots
• 3-4 cloves garlic
• 1 tbsp chopped galangal
• 1 tbsp chopped lemongrass
• 1 tbsp scraped and chopped coriander roots

• 750 ml coconut cream
• fish sauce, to taste
• palm sugar, to taste

• 75 g onions, finely chopped
• 2 cloves garlic, thinly sliced
• 2 dried long red chillies
• 25 g Thai basil or coriander, coarsely chopped
• 1/4 limes, finely sliced

Description

Ben O’Donoghue’s Thai-style Curry Is Fragrant With A Delicious Combination Of Herbs, Spices And Coconut Cream

UK TV