Green Duck Curry | EG13 Ep36

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while still providing creaminess.

green curry paste

🥗Healthier: homemade green curry paste

💰Cheaper: red curry paste

Homemade paste can be fresher and more flavorful, while red curry paste is often less expensive.

Preheat oven to 190 degrees Celsius.

Season duck legs with a good pinch of salt and line them up on a baking tray.

Bake duck legs in the oven for about 45 minutes until the skin is crispy and the meat is tender.

In a sauté pan over medium heat, add 1 tablespoon of vegetable oil and 2 tablespoons of Thai green curry paste.

Cook the curry paste until it starts to spit and becomes fragrant.

Add 1 cup of light coconut cream and stir to combine.

Pour in 1 cup of water and bring the mixture to a simmer for about 10 to 15 minutes.

Remove the duck legs from the oven and place them into the curry sauce, ensuring they are not overlapping.

Add a handful of bamboo shoots and some frozen lychee to the curry sauce around the duck legs.

Let the duck and sauce simmer gently for a further 20 minutes.

Prepare jasmine rice to serve with the curry.

Once the duck is ready, tear in 2 to 3 sprigs of Thai basil into the sauce without chopping it.

Plate the jasmine rice and place a duck leg on the side, spooning the curry sauce over the duck.

Garnish with additional Thai basil and a long green chili for decoration.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens