Chinese BBQ + Thai Curry =

De Pailin's Kitchen · 20 min

Ingredientes

Preparación

1. Remove the meat from the duck and cut the meat and skin into bite-sized pieces; keep one breast slice and one drumstick piece aside if presenting nicely.
2. Put the duck bones in a pot, cover with cold water and simmer for 30 minutes (up to an hour if you have time).
3. Discard the bones once the stock is done.
4. While the stock simmers, bring about 185 ml coconut milk to a boil over medium-high heat, add the curry paste and shrimp paste (if using) and stir well.
5. Lower to medium and stir often until the mixture is very thick and the oil separates, about 5 minutes; if the oil does not separate, move on once the paste is very thick.
6. Add the remaining coconut milk, the palm sugar and half the fish sauce. If the stock is not ready, turn off the heat and wait.
7. When the stock is done, add 375 ml of stock to the curry and bring to a boil. Keep the rest of the stock for other soups.
8. When the curry boils, add the duck meat (except the reserved breast and drumstick) and pineapple, then simmer gently for 3 to 4 minutes.
9. Meanwhile, pierce each grape tomato with the tip of a paring knife.
10. Taste and adjust with the remaining fish sauce. Take off the heat, stir in the tomatoes and Thai basil, and let residual heat cook them gently so they stay firm.
11. Ladle the curry into a wide bowl, top with the reserved breast slice and drumstick, spoon some sauce over the breast, and serve with jasmine rice.

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