How to Make Thai Duck and Green Chili Curry Asian Cooking Recipe Cuisine

Thailand Duck and Green Chili 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 4 Servings

3 tbsp vegetable oil

2 bay leaves

1 stalk lemongrass, white part only, bruised

1/2 tsp dried shrimp paste

1 lb boneless duck or chicken breasts with skin, cut into 1-inch cubes

1 cup water

1 tbsp tamarind paste

16 fresh basil leaves

PASTE:

2 fresh green Thai or Anaheim chilies, coarsely chopped

1 onion, coarsely chopped

2 tsp ground turmeric

1 tbsp ground coriander

1 tbsp raw cashew nuts

2 tsp peeled and grated fresh ginger

4 cloves garlic, coarsely chopped

2 black peppercorns

2 tbsp water


Directions:

Make spice paste by combining all the paste ingredients in a food processor and process to a thick paste. Scrape into a small bowl.

In a wok or large skillet, heat 2 tbsp oil over medium heat and fry spice paste until fragrant, about 1 minute.

Add bay leaves, lemongrass and shrimp paste. Stir-fry for 1 minute and add duck or chicken and stir-fry until opaque, 4-5 minutes.

Stir in 1 cup water, reduce heat to a simmer and cook until duck is tender, about 15 minutes. Remove from heat and stir in tamarind paste. Remove lemongrass.

In a small skillet, heat remaining 1 tbsp oil over medium heat and fry basil leaves in batches. Using a slotted spoon, transfer to paper towels to drain. 


Spoon curry into serving bowls and garnish each serving with fried 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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