How to Make Malaysian Penang Duck Curry Asian Cooking Recipe Cuisine

Malaysia Penang Duck Curry

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 2 Servings

1/4 cup coconut cream

1 1/2 tbsp Thai red curry paste

3 fresh kaffir lime leaves

1/2 cup fresh or frozen peas

2 tsp fish sauce

2 tsp brown sugar, packed

1 1/2 cups coconut milk

1/2 Chinese roast duck, cut into serving pieces

1/4 cup fresh basil leaves

Directions:

In a large saucepan or wok, heat coconut cream over medium heat until oil separates from cream. Stir in curry paste and cook until fragrant, about 1 minute. 

Add the leaves and peas and cook for 1 minute. Stir in fish sauce, brown sugar, coconut milk and duck, Stir over medium heat until duck is heated through, 3-4 minutes.


Spoon into serving bowls and top with basil leaves. Serve with steamed rice.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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