Thai Green Curry with Braised Duck Legs
A sophisticated Thai curry featuring home-made green curry paste and slow-braised duck to replace high-carb sides.
Total
2h 20m
Prep
50 min
Cook
1h 30m
Serves
4
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Recipe serves 4
Ingredients
- 4 pieces Duck Legs
- 400 ml Coconut Milk
- 6 pieces Green Chilies
- 2 stalks Lemongrass
- 1 inch Galangal
- 2 tbsp Fish Sauce
- 1 cup Thai Basil
Instructions
- 1
Pound chilies, lemongrass, and galangal in a mortar and pestle to create a fresh paste.
- 2
Sear duck legs in a pan to render fat, then braise in a small amount of water until tender.
- 3
Fry the curry paste in the rendered duck fat until aromatic.
- 4
Add coconut milk and fish sauce; bring to a simmer.
- 5
Add the duck legs to the sauce and cook until the sauce thickens.
- 6
Finish with a handful of Thai basil and serve over steamed bok choy.
Nutrition per serving
Calories
580
29% of a 2,000 kcal day
| Protein | 32 g |
| Carbohydrate | 8 g |
| Fat | 46 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 720 mg |
Goes well with this
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Vegetarian Pad Thai
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Thai Green Curry Pilaf
A fusion rice dish using coconut milk, lemongrass, and green curry paste with snap peas.
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