Zesty Monsoon Lemongrass Duck Curry Delight
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Ingredients
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800 grams Duck leg quarters
(Deboned and skin left on)
-
4 stalks Fresh lemongrass stalks
(Finely crushed and minced)
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400 ml Coconut milk
(Use full-fat for richer taste)
-
3 tbsp Red curry paste
(Homemade or store-bought red Thai curry paste)
-
5 leaves Kaffir lime leaves
(Torn to release aroma)
-
5 cloves Garlic cloves
(Minced)
-
3 medium Shallots
(Thinly sliced)
-
1 inch Fresh turmeric root
(Grated, or 1 tsp turmeric powder substitute)
-
3 pcs Bird’s eye chilies
(Chopped, adjust to heat preference)
-
2 tsp Tamarind paste
(Adds tanginess to the curry)
-
1 tbsp Palm sugar
(Or brown sugar substitute)
-
1.5 tbsp Fish sauce
(Authentic Southeast Asian flavor)
-
2 tbsp Vegetable oil
(For frying)
Fresh coriander leaves, Handful
-
4 cups Cooked jasmine rice
(To serve with curry)
(Deboned and skin left on)
(Finely crushed and minced)
(Use full-fat for richer taste)
(Homemade or store-bought red Thai curry paste)
(Torn to release aroma)
(Minced)
(Thinly sliced)
(Grated, or 1 tsp turmeric powder substitute)
(Chopped, adjust to heat preference)
(Adds tanginess to the curry)
(Or brown sugar substitute)
(Authentic Southeast Asian flavor)
(For frying)
(To serve with curry)
Nutrition
- Servings: 4
- Serving Size: 1 bowl (350g)
- Calories: 670 kcal
- Carbohydrates: 18 g
- Protein: 45 g
- Fat: 45 g
- Fiber: 3 g
- Sugar: 5 g
- Sodium: 950 mg
- Cholesterol: 120 mg
- Calcium: 40 mg
- Iron: 4.5 mg
Instructions
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1 - Prepare Duck and Aromatics:
Pat dry duck legs. Finely crush and mince the lemongrass. Mince garlic and slice shallots. Grate fresh turmeric if using.
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2 - Render Duck Fat and Brown Skin:
Heat oil in heavy pan. Place duck pieces skin side down; cook on medium heat until skin is crisp and golden. Remove duck, set aside.
-
3 - Sauté Aromatics and Curry Paste:
In the duck fat, add shallots, garlic, lemongrass, turmeric, and bird’s eye chilies. Sauté until fragrant. Stir in red curry paste and cook 2 more minutes.
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4 - Simmer Duck Curry:
Return duck to pan, add coconut milk, kaffir lime leaves, tamarind paste, palm sugar, fish sauce. Bring to simmer, cover partially, and cook until duck is tender.
-
5 - Final Taste and Garnish:
Adjust seasoning with more fish sauce or sugar if desired. Garnish with fresh coriander leaves. Serve hot with jasmine rice.
Pat dry duck legs. Finely crush and mince the lemongrass. Mince garlic and slice shallots. Grate fresh turmeric if using.
Heat oil in heavy pan. Place duck pieces skin side down; cook on medium heat until skin is crisp and golden. Remove duck, set aside.
In the duck fat, add shallots, garlic, lemongrass, turmeric, and bird’s eye chilies. Sauté until fragrant. Stir in red curry paste and cook 2 more minutes.
Return duck to pan, add coconut milk, kaffir lime leaves, tamarind paste, palm sugar, fish sauce. Bring to simmer, cover partially, and cook until duck is tender.
Adjust seasoning with more fish sauce or sugar if desired. Garnish with fresh coriander leaves. Serve hot with jasmine rice.
More About: Zesty Monsoon Lemongrass Duck Curry Delight
Monsoon Lemongrass Duck Curry Overview
Monsoon Lemongrass Duck Curry is an exquisite fusion dish inspired by the spirited monsoon moods of Southeast Asia, especially Singapore's diverse culinary scene. The rich duck, crispy-skinned, perfectly melds with the zesty and fragrant lemongrass that echoes fresh rainforest breezes. Incorporating red curry paste and coconut milk gives the recipe height and depth with warm spices balanced by creamy coconut sweetness.
Tips & Notes
- Deboning is optional but facilitates cutting and eating.
- Using fresh lemongrass and kaffir lime leaves elevates freshness.
- Adjust bird’s eye chilies for mild to fiery heat.
- Palm sugar lends a subtle caramel nuance vital for balance.
- Allow curry to simmer gently, letting flavors infuse fully and duck become tender.
Cultural Significance
Duck is celebrated in many Asian cuisines for its rich flavor; combined here with typical 'rainy season' herbs and spices reflects the cozy warmth of home-cooked meals during monsoon rains. This curry perfectly embodies comfort, spice, and earthiness — essential to Asian fusion cuisine.
Feel free to customize with seasonal ingredients or swap different citrus herbs for unique aromatic profiles. This dish pairs beautifully with fragrant jasmine rice or a simple cucumber salad for contrast. Enjoy crafting a monsoon culinary journey from your kitchen!
