- Half roasted duck boneless (store bought)
- 10 x fresh lychee (or tin lychee in syrup)
- 400ml. coconut cream
- 2 tbsp. roasted peanuts (blend in the coffee grinder until finely chopped)
- 4 tbsp. vegetable oil
- 4 tbsp. Valcom Panaeng curry paste
- 1 tbsp. brown sugar
- 1 tbsp. chicken stock
- 1 tbsp. fish sauce
- 100ml. water
- 4 x kaffir lime leaves (thinly sliced)
- 4 x fresh red chillies
- Toasted sesame seeds (Optional)
- Cut the roasted duck meat into strips (about 1.5 cm thick), put the duck meat into a medium sized pot with 100 ml. of water and 100 ml. of coconut cream. Place the pot onto the gas stove and let it boil for 5 minutes. Turn the heat off and put it aside.
- Put the vegetable oil and 4 tbsp. of Panaeng curry paste into a frying pan. Place the pan on the gas stove and turn the heat to medium high heat. Cook curry paste for about 1-2 minutes until nice fragrant smell. Add 100ml of coconut cream in a pan, stir to mix the curry paste and coconut together until completely blended. Then add 200ml. coconut cream into the pan and stir until mixed well.
- Add duck meat with all liquid from the pot into the pan and stir until the curry is coated with all meat.
- Add lychee, peanut powder and season with brown sugar, chicken stock and fish sauce. Let the curry simmer for a few minutes then taste and add more seasoning to suit.
- Transfer the duck Panaeng curry into a serving plate with cooked jasmine rice. Sprinkle roasted sesame seed on rice (if using) and top Panaeng with kaffir lime leaves and slices of red chillies. Enjoy!
Product used in recipe
- Valcom - Valcom Curry Paste Panaeng