Thai Penang Duck Curry

Thai Panang Duck Curry

A fragrant and lightly spiced duck curry
  • 10 portions

INGREDIENTS

QtyUnitIngredientPreparation
120gMAGGIC Coconut Milk Powder Mix 
480mlWarm water 
30gCoconut oil 
1 Large onionChopped
2 Red capsicumsSliced
3ClovesGarlicCrushed
1tbspPeanut butter 
100gMAGGIC TASTE OF ASIA Thai Panang Curry Paste 
15 Kaffir lime leaves 
1.2kgPeking duck pieces 
60mlMAGGI Fish Sauce 
1/2CupThai basil leaves 
  Jasmine riceCooked

 

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.
  3. 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.

Products used in the recipe

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