Mmmm, curry
9 Oct 2005 07:19 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
karohemdI just made a lovely Red Thai duck curry. OK, I didn't make it from scratch and used a store-bought curry paste but added enough other stuff to make it my own. On my quest to find something to cook I found "stir-fry duck strips" at Tesco and remembering the curry I had in London, I thought I'd try.
I marinated the duck strips in dark soy sauce, sesame oil and white pepper an hour earlier, stir-fried the meat in the wok, added finely chopped garlic, ginger and spring onions as well as a large handful of sliced chestnut mushrooms, added the curry paste, fried the whole lot for a bit and finally filled up with coconut milk, added a few kaffir lime leaves and let the wok simmer away for 15 minutes while cooking the rice. About five minutes before the end, I added two handfuls of stir-fry veg from the Tesco bargain bin and some fresh coriander.
Rice in bowl, curry on top, meal ready. Because of the slow cooking, the duck meat was lovely and tender. Yum.
I marinated the duck strips in dark soy sauce, sesame oil and white pepper an hour earlier, stir-fried the meat in the wok, added finely chopped garlic, ginger and spring onions as well as a large handful of sliced chestnut mushrooms, added the curry paste, fried the whole lot for a bit and finally filled up with coconut milk, added a few kaffir lime leaves and let the wok simmer away for 15 minutes while cooking the rice. About five minutes before the end, I added two handfuls of stir-fry veg from the Tesco bargain bin and some fresh coriander.
Rice in bowl, curry on top, meal ready. Because of the slow cooking, the duck meat was lovely and tender. Yum.
