| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Meats, Seafood | Thai | Can’t, Cook, Won’t, Cook | 2 | servings |
INGREDIENTS
| 2 | Shallots; chopped, plus 2 | |
| ; whole shallots | ||
| 15 | g | Fresh bunch coriander; plus extra to |
| ; garnish | ||
| 1 | lg | Garlic clove; finely chopped |
| 2 | tb | Sunflower oil |
| 1 | Heaped tbsp red curry paste | |
| 400 | ml | Coconut milk |
| 175 | g | Thai jasmine rice; well rinsed |
| 120 | ml | Chicken stock |
| 2 | 175 g duck mini fillets | |
| 1 | sm | Mango; firm but ripe |
| 1 | Lime | |
| 2 | ts | Thai fish sauce or light soy sauce |
| 1 | ts | Caster sugar |
| Salt and freshly ground black pepper |
INSTRUCTIONS
1 Heat a wok. Place the two chopped shallots in a mini blender. Chop up the coriander, stalks and all, and add to the blender with the garlic. Blitz to a paste. 2 Add half the oil to the wok and stir-fry the curry paste for a minute over a high heat. Add the coconut milk and the coriander paste and bring to the boil, stirring constantly. 3 Wash the rice and place in a large pan of boiling salted water to simmer for about 10 minutes, until cooked. 4 Add the chicken stock to the coconut mixture, season and boil fast for another 2-3 minutes until slightly reduced. 5 Add the duck to the wok and simmer for 4-5 minutes. Heat a small frying pan. Cut the duck mini fillets into small bite-sized pieces. Heat the frying pan. 6 Thinly slice the remaining shallots. Add the rest of the oil to the frying pan and cook for about five minutes or until golden but not burnt, stirring occasionally. Peel the mango and cut the flesh into slivers. Stir into the curry and cook for 2-3 minutes until heated through. 7 Grate the lime rind, squeeze out the juice and add to the wok, with the fish sauce and sugar. Stir into the curry and cook for another minute to combine. 8 Drain the rice and pack some into a lightly oiled dariole mould. Turn out onto the middle of a serving plate and garnish with the golden shallots. Spoon around the duck curry and garnish with coriander leaves, before serving. Converted by MC_Buster. Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”