Roast Duck Red Curry

recipe:
Delicious Roast Duck Curry

5th august 2020

details

MEDIUM

Ingredients

1.9 kg Roast Duck
5 tbsp Thai Red Curry Paste
1 cup cashews
2 cups milk
1 tbsp garlic paste
1 tbsp ginger paste
1 onion (red or brown)
1 cup pumpkin (sliced thinly)
1 carrot (chopped finely)
1 cup broccoli (chopped)
Soy sauce

1 cup cauliflower (chopped)
1 sweet potato (medium, chopped)
1 zucchini (sliced)
1 capsicum (medium, chopped)
3 mushrooms (sliced)
1/2 cup peanuts
Parsley (finely chopped)
2 tbsp olive oil
2 sticks celery (chopped)
Lemon juice

directions

1. Roast the duck in a fan-forced oven at 180C for 2 hours.

2. In a blender, combine cashews and milk until a smooth, silky paste is formed.

3. Add oil to the wok on medium flame.

4. Add onions, ginger, garlic and red curry paste. Continue to cook until onions are golden.

5. Add vegetables to the wok. Begin with pumpkin, broccoli, cauliflower, sweet potato and carrot (as these take longer to cook). Then add zucchini, celery, capsicum and mushrooms.

6. Pour in cashew milk paste. Reduce heat to low flame/simmer to ensure milk does not curdle.

7. Add soy sauce and lemon juice for flavour.

8. Continue to simmer until aromatic and all vegetables cooked.

9. Sprinkle peanuts and parsley over the top to garnish.

10. Enjoy!

notes

Do not feel limited by the vegetables in this list. You can add WHATEVER vegetables you have lying around the fridge/pantry. The more veggies the better!
You can use milk-substitutes in place of full cream milk e.g. lactose-free milk, cashew milk, soy milk, coconut milk/cream