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Friday Night Curry
Non-Vegetarian Box
Due to be sent from 27/06/13
Thai Red Duck Curry, Fragrant Lemongrass Rice and Caramel Peanut Salad with Nam Prik
This month’s curry is a classic Thai red curry. Thai food is an amazing balancing act of strong flavours; salty, sour, sweet and hot but nothing should be allowed to overwhelm. This summery duck and pineapple curry is served with fragrant lemongrass rice, a couple of fresh, vibrant salads and the Thai’s favourite table seasoning nam prik. Thai food can be insanely spicy but here you can choose how hot you’d like this curry and the accompanying nam prik – just be careful if you use all the chillies!
You Need:
2 skin on duck breasts (or 4 if you’re feeling very extravagant!)
500g new potatoes
300g pack of stir fry mixed vegetables
300g fresh pineapple
½ a cucumber
6 large shallots
5 cloves of garlic
Small piece of ginger
25g fresh coriander
2 limes
300g rice
400ml tin of full fat coconut milk
50g salted peanuts
Sugar
Fish sauce
Spices included:
RED CURRY WHOLE SPICES: Kaffir lime leaves, lemongrass stalks, cassia quill
RED CURRY GROUND SPICES: Toasted coriander, chilli powder, cumin, white pepper, lemongrass, galangal, sweet paprika, kaffir lime, cassia
BIRDSEYE CHILLIES: Birdseye chillies
CARAMEL PEANUT SPICES: Chilli powder, coriander, ginger
RICE SPICES: Lemongrass stalks, kaffir lime leaves
Heat rating: 2/5 (more with all the chillies!)
Preparation time: 30 minutes plus 1 hour cooking time