
STEP 1 - Heat 2 Tbsp. of oil in a saucepan and stir-fry Panaeng curry paste until aroma develops and lowers the heat.
STEP 2 - Add 100ml of coconut cream, stir and bring to a boil (until oil comes out).
STEP 3 - Add the remaining 200 mL of coconut cream. Bring to a boil.
STEP 4 - Add the sliced duck, fruits, and optional herbs if available.
STEP 5 - Season to taste with fish sauce and sugar.
STEP 6 - Simmer until cooked through and garnish the dish with sliced red chilies and sweet basil before serving. Serve hot with steamed Thai jasmine rice.
Buy ingredients for this recipe
Thumbnail | Name | Categories | Price | Buy |
---|---|---|---|---|
Isvaari Unsweetened Coconut Cream (22% - 24% Fat),400g | Beverages and Flavour Tea, Coconut Milk & Coconut Cream, Gourmet Food, Offers, Upto 30% Off, Upto 50% Off | ₹195.00 | ![]() | |
Blue Elephant Thai Fish Sauce | Cooking Sauces, Gourmet Food, Offers, Sauces and Pastes, Upto 30% Off, Upto 50% Off | ₹250.00 – ₹328.00 | Out of stock | |
Blue Elephant Thai Gluten Free Paneang Curry Paste,70g | Curry Paste, Flat Rs. 199 Only, Gourmet Food, Offers, Organic & Gluten Free, Sauces and Pastes, Upto 30% Off, Upto 50% Off | Original price was: ₹275.00.₹261.00Current price is: ₹261.00. | Out of stock |
Ingredients
Directions
STEP 1 - Heat 2 Tbsp. of oil in a saucepan and stir-fry Panaeng curry paste until aroma develops and lowers the heat.
STEP 2 - Add 100ml of coconut cream, stir and bring to a boil (until oil comes out).
STEP 3 - Add the remaining 200 mL of coconut cream. Bring to a boil.
STEP 4 - Add the sliced duck, fruits, and optional herbs if available.
STEP 5 - Season to taste with fish sauce and sugar.
STEP 6 - Simmer until cooked through and garnish the dish with sliced red chilies and sweet basil before serving. Serve hot with steamed Thai jasmine rice.
Add comment
You must be logged in to post a comment.