Duck & Prawn Curry

Don’t be alarmed by the long list of ingredients, a food processor will make short work of the curry paste and the rest is just an easy toss and simmer job. Alternatively you can use a good quality red curry paste from an Asian grocer. The combination of duck and prawns is magic, and it’s no surprise that this is a favourite at our place.

what you need

for the curry paste:
  • 5 dried red chillies, soaked in boiling water for 30 mins
  • 6 large fresh red chillies, chopped finely and de-seeded
  • 5 french shallots, or 2 large brown onions, peeled
  • 1 lemongrass stalk, white part only, sliced roughly
  • 5 garlic cloves, peeled
  • 2 tbspn ground coriander
  • 1 tbspn ground cumin
  • 5 cm piece galangal, peeled
  • 5 cm piece ginger, peeled
  • 1 tbspn (10 g) shrimp paste
  • 2 tbspn palm sugar, grated
  • pinch of cracked black pepper
  • 2 tbspn fish sauce
  • 125 ml coconut milk
for the rest of the curry:
  • Either 1 whole duck, cut into bite size chunks, legs and wings left whole; OR 4 duck breasts, skin removed and cut into large chunks
  • 700 ml coconut milk
  • 500 ml vegetable stock
  • 4 cups pumpkin, peeled and chopped into bite size pieces about 5 cm
  • 1 packet baby corn
  • 200 g sugar snap peas or snowpeas
  • 500 g fresh green prawns, peeled, tails left on
  • handful coarsely chopped coriander
  • juice of one lime
  • 1 tbsp fish sauce
  • serve with steamed rice and naan bread

what to do

  • Make the curry paste by putting all the ingredients in a food processor, and blitzing until you have a smooth paste. Or you could use a large pestle and mortar and pound the ingredients by hand until you have a paste like consistency. Set the paste aside. {You could also use a bought paste 😉 }.
  • Season the duck pieces with a little salt and pepper. Heat a wok and brown the duck pieces on a high heat. They will render some fat, keep this for the curry later. Transfer the browned duck to a large plate.
  • Fry the red curry paste in the rendered duck fat for about five to ten minutes, adding a little vegetable or light olive oil if you need it, until it becomes fragrant and darkens slightly in colour. Lower the heat to moderate then add the coconut cream and stock. Add the duck pieces, reduce to a simmer, and cook for thirty minutes or until the duck is tender.
  • Next add the pumpkin pieces, stir through, and let it simmer for another thirty minutes before adding the prawns, baby corn and the sugar snap peas. Simmer for another five minutes or so, until the prawns turn pink.
  • To finish add the lime juice, fish sauce, and coriander. Taste for seasoning, you may need to adjust the amounts of lime juice or fish sauce. Serve with rice and naan.

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