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Thai Panang Duck Curry

thai panang duck curry
thai panang duck curry
  • Difficulty
    Easy
  • Number of servings
    10

A fragrant and lightly spiced duck curry

Ingredients
  • 120 g MAGGI Coconut Milk Powder Mix
  • 480 ml warm water
  • 30 g coconut oil
  • 1 large onion chopped
  • 2 red capsicums sliced
  • 3 cloves garlic crushed
  • 1 tbsp peanut butter
  • 100 g Thai Red Curry Paste
  • 15 Kaffir lime leaves
  • 1.2 kg peking duck pieces
  • 60 ml Maggi fish sauce
  • 1/2 cup thai basil leaves
  • Jasmine rice cooked
Preparation
  • 1
    Dissolve MAGGI Coconut Milk Powder Mix with the warm water, set aside.
  • 2
    Heat coconut oil in a large sauté pan over medium heat, add onion and sauté for 3 minutes. Add capsicum and garlic and cook for a further 3 minutes.
  • 3
    Add peanut butter and the Thai Red Curry Paste and cook for 2-3 minutes.
  • 4
    Bruise the kaffir lime leaves to release their fragrance and add with Coconut Milk and fish sauce. Stir to mix through.
  • 5
    Add duck and bring to boil. Lower heat and simmer for 10-15 minutes until sauce thickens.
  • 6
    Serve with rice and garnish with Thai basil.

Products Used in the Recipe

MAGGI Coconut Milk Powder Mix 1kg

MAGGI Coconut Milk Powder Mix 1kg

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