Roast Duck Penang Curry

This Thai curry recipe is slightly spicy, rich, creamy, savory and sweet!

Serves: 2

Ingredients

• 1 piece red onion, sliced
• 3 baby potatoes, skin on, cut into chunks and boiled
• 1 tablespoon thai red curry paste
• ¾  cup coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 4 pieces fresh kaffir lime leaves
• 500 grams (approx.) leftover roast duck meat, reheated 👈
• 2 tablespoons extra virgin olive oil

Method

1. Reheat the leftover duck meat. 👈
2. Heat the oil in the pan.
3. Saute the onion until soft. 
4. Add the red curry paste, pre-cooked potatoes and coconut milk then bring to boil.
5. Add the kaffir lime leaves, brown sugar and fish sauce. Let it simmer.
6. Lastly, add the leftover (reheated  roast duck meat) until heat through.
7. Serve with steamed rice!

Roast Duck Penang Curry

Thai Red Curry from Woolworths 

Kaffir lime tree from our kitchen garden

Kaffir lime tree from our kitchen garden

Psalm 122:6 

Pray for the peace of Jerusalem: they shall prosper that love thee.

Mrs. Shirley Simmons