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Ingredients

• Curry paste:
• 2 tablespoons chopped lemongrass (about 3 stalks)
• 7 Thai red chillies
• large pinch rock salt
• 1 tablespoon chopped galangal or root ginger
• 4 tablespoons chopped shallot
• 3 tablespoons chopped garlic
• 1 tablespoon shrimp paste, roasted in a dry pan
• 2 large duck breasts, skin on
• groundnut oil for frying
• 1 medium onion, sliced
• 1 red pepper, sliced
• 2 red chillies, de-seeded and sliced
• 2 tubs dark chicken stock
• 1 level tablespoon fish sauce
• 1 level tablespoon palm sugar
• 1 level tablespoon light soy sauce
• 2 to 4 tablespoons tamarind water * see note
• large handful green beans or snake beans, sliced diagnally
• 1/2 small tin bamboo shoots or water chestnuts
• Thai basil or fresh coriander to garnish
• 1 whole kaffir lime leaf for garnish (optional)

Description

Fab Spicy, Sour And Sweet Duck Curry. This Is A Recipe I Am Rather Proud Of. One Of My Favourite Thai Restaurants In Australia Made A Fab Duck Curry And When I Moved To The UK I Really Wanted To Reproduce It. After Several Attempts And Failures I Think I

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