Name: Panang duck curry
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Panang curry paste; 1 teaspoon coriander seeds; 15 dried red chillies, seeded; 6 clove garlic, quartered; 6 coriander roots; 2 (50g) shallots, chopped coarsely; 2 x 10cm (40g) sticks fresh lemon grass, sliced thinly; 2 tablespoon coarsely chopped roasted unsalted peanuts; 4 centimetre (20g) piece fresh galangal, grated; 1/3 cup (80ml) water; 1 tablespoon shrimp paste; 1 tablespoon peanut oil; 1 (1kg) chinese barbecued duck; 300 gram snake beans, cut into 5cm lengths; 2 cup (500ml) coconut milk; 1 cup (250ml) water; 800 gram pineapple, peeled, cored, chopped coarsely; 125 gram cherry tomatoes; 2 tablespoon small thai basil leaves

Ingredients

Panang curry paste

1 teaspoon coriander seeds

15 dried red chillies, seeded

6 clove garlic, quartered

6 coriander roots

2 (50g) shallots, chopped coarsely

2 x 10cm (40g) sticks fresh lemon grass, sliced thinly

2 tablespoon coarsely chopped roasted unsalted peanuts

4 centimetre (20g) piece fresh galangal, grated

1/3 cup (80ml) water

1 tablespoon shrimp paste

1 tablespoon peanut oil

1 (1kg) chinese barbecued duck

300 gram snake beans, cut into 5cm lengths

2 cup (500ml) coconut milk

1 cup (250ml) water

800 gram pineapple, peeled, cored, chopped coarsely

125 gram cherry tomatoes

2 tablespoon small thai basil leaves

Method

1.Make panang curry paste. Dry-fry seeds in a heated small frying pan until fragrant. Blend or process seeds with remaining ingredients until smooth; season to taste.

2.Quarter duck; discard bones. Slice duck meat thickly, keeping skin intact.

3.Heat an oiled wok over high heat; stir-fry beans until tender. Add ⅓ cup of the curry paste; stir-fry for 2 minutes or until fragrant. Add coconut milk, the water, pineapple and duck; simmer, uncovered, until heated through. Add tomatoes; season to taste.

4.Serve curry topped with thai basil.

This recipe makes 1 cup panang curry paste. Store leftover curry paste, covered, in the fridge for up to 3 days, or freeze in user-friendly portions for up to 3 months. A store-bought panang curry paste can be used.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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