Thai Panang Duck Curry

A fragrant and lightly spiced duck curry

Qty	Unit	Ingredient	Preparation
120	g	MAGGIC Coconut Milk Powder Mix
480	ml	Warm water
30	g	Coconut oil
1		Large onion	Chopped
2		Red capsicums	Sliced
3	Cloves	Garlic	Crushed
1	tbsp	Peanut butter
100	g	MAGGIC TASTE OF ASIA Thai Panang Curry Paste
15		Kaffir lime leaves
1.2	kg	Peking duck pieces
60	ml	MAGGI Fish Sauce
1/2	Cup	Thai basil leaves
		Jasmine rice	Cooked

Dissolve MAGGI Coconut Milk Powder Mix with the warm water, set aside.
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.
Add peanut butter and the MAGGI TASTE OF ASIA Thai Panang Curry Paste and cook for 2-3 minutes.
Bruise the kaffir lime leaves to release their fragrance and add with Coconut Milk and MAGGI Fish Sauce. Stir to mix through.
Add duck and bring to boil. Lower heat and simmer for 10-15 minutes until sauce thickens.
Serve with rice and garnish with Thai basil.