This is a recipe I am rather proud of. One of my favourite Thai Restaurants in Australia made a fab Duck Curry and when I moved to the UK I really wanted to reproduce it. After several attempts and failures I think I have now got this right. It was a great challenge trying to 'guess the ingredients'. Hope you like it.
Begin by making the curry paste in a pestle and mortar. Add all the curry paste ingredients and mash down well into a smooth paste. Set aside until ready to use (can be made ahead).
Pan fry the whole duck breasts until slightly pink but not cooked all the way through. Allow to rest and then slice thinly using a cleaver or very sharp knife. Do this in the morning and chill until needed.
Heat a good tablespoon of groundnut oil in a wok, add the onions, red pepper and chilli and stir fry for about 5 minutes. Add ¾ of the prepared curry paste, cook for a few minutes then add the stock, fish sauce, palm sugar and soy sauce. Stir well then add the tamarind water. Cook for 3 minutes then add the beans, bamboo shoots and duck slices. Cook for approximately 7 minutes.
Serve with jasmine rice garnished with a slice of lime or sticky rice. Garnish with basil or coriander and a whole kaffir lime leaf (optional).
Tips: Tamarind water is available in Asian Supermarkets. If you cannot get hold of this a suitable substitute would be mixing together 4 tablespoons of lime juice with 4 tablespoons brown sugar.
Snake beans are also called Chinese long bean or yardlong bean. You can find them at some Asian or oriental markets, but regular green beans work just as well.
This goes well as part of a Thai banquet dinner. I usually make Thai fish cakes and chicken satay for starters, then serve the duck curry with a Thai green chicken curry.
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