MAGGI TASTE OF ASIA Panang Curry 500g

Recipe: Thai Panang Duck Curry Serves 10 Ingredients: 120g MAGGI Coconut Milk Powder Mix 480mL warm water 30g coconut oil 1 large onion, chopped 2 red capsicum, sliced 3 cloves garlic, crushed 1 tbsp peanut butter 100g MAGGI TASTE OF ASIA Panang Curry Paste 15 kaffir lime leaves 1.2kg Peking duck pieces 60mL MAGGI Fish Sauce 1/2 cup Thai basil leaves Jasmine rice, cooked Method: 1. Dissolve MAGGI Coconut Milk Powder Mix with the warm water, set aside. 2. Heat coconut oil in a large sauté pan over medium heat, add onion and sauté for 3 minutes. Add capsicum and garlic and cook for a further 3 minutes. 4. Add peanut butter and the MAGGI TASTE OF ASIA thai Panang Curry Paste and cook for 2-3 minutes. 4. bruise the kaffir lime leaves to release their fragrance and add with Coconut Milk and MAGGI Fish Sauce. stir to mix through. 5. Add duck and bring to boil. Lower heat and simmer for 10-15 minutes until sauce thickens. 6. Serve with rice and garnish with Thai basil.