09 Jul Thai duck and peanut curry with egg noodles and coriander
I fell in love with Asian food from a very young age in the Eastern Free State. This recipe is one of those that you can make during a busy week or after a night out with friends. You can add more curry paste to pump up the spicy flavour and use zoodles instead of the egg noodles if you are on the bant wagon.
| Servings | Prep Time |
| 4 | 15 minutes |
| Cook Time |
| 20 minutes |
|
|
|
|
I fell in love with Asian food from a very young age in the Eastern Free State. This recipe is one of those that you can make during a busy week or after a night out with friends. You can add more curry paste to pump up the spicy flavour and use zoodles instead of the egg noodles if you are on the bant wagon.
|
Ingredients
- 4 large Duck breasts, cut into strips
- 15 ml peanut oil
- 1 large onion sliced
- 15 tablespoon Ginger grated
- 4 Garlic cloves grated
- 1 teaspoon chili flakes
- 2 Star Anise Seeds
- 2 Cardamom Pods
- 30 ml red curry paste
- 1 tin coconut milk
- 1 tin coconut cream
- 30 ml smooth peanut butter
- 10 ml dark brown sugar
- 100 ml Wild Africa cream
- 250 grams Egg Noodles cooked and strained
- Fresh coriander leaves and toasted peanuts to serve
Instructions
- Heat the peanut oil in a large wok or frying pan until smoking.
- Flash fry the duck breasts until browned and remove from the pan. They shouldn't be cooked as they will become tough.
- Add the onion, ginger, garlic, chilli flakes, star anise seeds, cardamom pods and curry paste and fry until slightly browned and fragrant.
- Add the coconut milk and cream and peanut butter and cook until thickened.
- Add the brown sugar and Wild Africa Cream and boil for 2 minutes.
- Add the fried duck breast strips and stir through.
- Spoon ladles full of the curry over the egg noodles and serve with the fresh coriander leaves and toasted peanuts.