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Easy recipe Thai Duck Curry Recipe

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Easy recipe Thai Duck Curry Recipe - four kaffir lime leaves three Lebanese eggplants two hundred and fiftyg snake or green beans two hundredg (one cup) SunRice Jasmine Fragrant Rice two x about two hundred and seventyml cans coconut (Recipes by ingridients <a href="/search/coconut">coconut</a>) milk one hundredg (one third cup) Thai red curry (Recipes by ingridients <a href="/search/curry">curry</a>) paste (Recipes by ingridients <a href="/search/paste">paste</a>) (Recipes by ingridients <a href="/search/paste">paste</a>) two hundred and fiftyml (one cup) chicken consomme or stock two duck (Recipes by ingridients <a href="/search/duck">duck</a>) breasts (see note) one long red chilli (Recipes by ingridients <a href="/search/chilli">chilli</a>) five hundred and sixty-fiveg can lychees two tablespoons fish sauce one tablespoon grated palm sugar one/two lime, plus extra wedges, to serve one third cup Thai basil or coriander leavesStep one Bring five hundredml (two cups) water (Recipes by ingridients <a href="/search/water">water</a>) to the boil in a saucepan. Meanwhile, scrunch lime leaves. Trim, then cut eggplants into fivemm-thick rounds and beans into fivecm lengths. Thai Duck Curry Recipe. Set aside with lime leaves. Thai Duck Curry Recipe. Step two Place rice (Recipes by ingridients <a href="/search/rice">rice</a>) in a sieve, rinse, then stir into boiling. water (Recipes by ingridients <a href="/search/water">water</a>)  Cover with a lid, reduce heat to low and cook for about twelve minutes or until water (Recipes by ingridients <a href="/search/water">water</a>) is absorbed. Step three Meanwhile, place one hundred and twenty-fiveml (one/two cup) coconut (Recipes by ingridients <a href="/search/coconut">coconut</a>) milk in a wok. Thai Duck Curry Recipe. Cook, stirring occasionally, over medium heat for three minutes or until oil starts to separate. Add paste (Recipes by ingridients <a href="/search/paste">paste</a>) (Recipes by ingridients <a href="/search/paste">paste</a>) and stir for two minutes. Add consomme and remaining coconut (Recipes by ingridients <a href="/search/coconut">coconut</a>) milk, then bring to a simmer. Step four Add lime leaves and vegetables to curry (Recipes by ingridients <a href="/search/curry">curry</a>) mixture, then cook for about ten minutes or until eggplants are soft. Thai Duck Curry Recipe. Step five Meanwhile, heat a pan over medium heat. Thai Duck Curry Recipe. Add, duck (Recipes by ingridients <a href="/search/duck">duck</a>)  skin-side down, and cook for about eight minutes or until skin is crisp. Turn over and cook for a further three minutes or until just cooked. Rest for three minutes. Step about six Halve, seed and thinly slice. chilli (Recipes by ingridients <a href="/search/chilli">chilli</a>)  Drain lychees and stir into curry (Recipes by ingridients <a href="/search/curry">curry</a>) with fish sauce, sugar and squeezed lime juice. Step seven Slice, duck (Recipes by ingridients <a href="/search/duck">duck</a>)  then divide among bowls with. curry (Recipes by ingridients <a href="/search/curry">curry</a>)  Scatter with sliced chilli (Recipes by ingridients <a href="/search/chilli">chilli</a>) and basil. Serve with rice (Recipes by ingridients <a href="/search/rice">rice</a>) and extra lime..

four kaffir lime leaves three Lebanese eggplants two hundred and fiftyg snake or green beans two hundredg (one cup) SunRice Jasmine Fragrant Rice two x about two hundred and seventyml cans coconut (Recipes by ingridients coconut) milk one hundredg (one third cup) Thai red curry (Recipes by ingridients curry) paste (Recipes by ingridients paste) (Recipes by ingridients paste) two hundred and fiftyml (one cup) chicken consomme or stock two duck (Recipes by ingridients duck) breasts (see note) one long red chilli (Recipes by ingridients chilli) five hundred and sixty-fiveg can lychees two tablespoons fish sauce one tablespoon grated palm sugar one/two lime, plus extra wedges, to serve one third cup Thai basil or coriander leavesStep one Bring five hundredml (two cups) water (Recipes by ingridients water) to the boil in a saucepan. Meanwhile, scrunch lime leaves. Trim, then cut eggplants into fivemm-thick rounds and beans into fivecm lengths. Thai Duck Curry Recipe. Set aside with lime leaves. Thai Duck Curry Recipe. Step two Place rice (Recipes by ingridients rice) in a sieve, rinse, then stir into boiling. water (Recipes by ingridients water) Cover with a lid, reduce heat to low and cook for about twelve minutes or until water (Recipes by ingridients water) is absorbed. Step three Meanwhile, place one hundred and twenty-fiveml (one/two cup) coconut (Recipes by ingridients coconut) milk in a wok. Thai Duck Curry Recipe. Cook, stirring occasionally, over medium heat for three minutes or until oil starts to separate. Add paste (Recipes by ingridients paste) (Recipes by ingridients paste) and stir for two minutes. Add consomme and remaining coconut (Recipes by ingridients coconut) milk, then bring to a simmer. Step four Add lime leaves and vegetables to curry (Recipes by ingridients curry) mixture, then cook for about ten minutes or until eggplants are soft. Thai Duck Curry Recipe. Step five Meanwhile, heat a pan over medium heat. Thai Duck Curry Recipe. Add, duck (Recipes by ingridients duck) skin-side down, and cook for about eight minutes or until skin is crisp. Turn over and cook for a further three minutes or until just cooked. Rest for three minutes. Step about six Halve, seed and thinly slice. chilli (Recipes by ingridients chilli) Drain lychees and stir into curry (Recipes by ingridients curry) with fish sauce, sugar and squeezed lime juice. Step seven Slice, duck (Recipes by ingridients duck) then divide among bowls with. curry (Recipes by ingridients curry) Scatter with sliced chilli (Recipes by ingridients chilli) and basil. Serve with rice (Recipes by ingridients rice) and extra lime..

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