DUCK CURRY RECIPE COCONUT MILK RECIPES

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CHICKEN CURRY WITH SWEET POTATOES AND COCONUT MILK RE…



Chicken Curry With Sweet Potatoes and Coconut Milk Re… image

I used to think the only reason to buy a whole chicken was to actually cook it whole. Why buy one for a recipe calling for parts when the supermarket will cut up the bird for you? Then one day my mother set me straight. It’s one thing to buy a package of thighs or drumsticks when you need a specific part, but you might as well cut up your own bird if you need a variety. You can use your cut-up chicken to make this ginger-and-lime-scented curry with coconut milk, sweet potatoes and chiles. Or substitute your favorite part, be it wings or legs or bone-in breasts. The bright, spicy and gently sweet flavors work well with any pieces of fowl in the pot. When the chicken in this recipe is nearly done braising, you can fry up the liver, then coat it in some of the luscious sauce. If your mother is anything like mine, she’d be proud.

Provided by Melissa Clark

Total Time 1 hours 20 minutes

Yield 4 servings

Number Of Ingredients 15

1 (3 1/2 pound) whole chicken, cut into 8 pieces
2 1/2 teaspoons kosher salt, more as needed
Black pepper, as needed
2 tablespoons peanut, safflower or vegetable oil
1/4 cup finely chopped scallion
1 1/2 inches fresh ginger, peeled and grated (1 1/2 tablespoons)
3 garlic cloves, finely chopped
1 to 2 jalapeno or Serrano chiles, to taste, seeded and finely chopped
2 tablespoons red curry paste
1 (15 1/2-ounce) can coconut milk
2 medium sweet potatoes (1 pound), peeled and cut into 1 1/2-inch chunks
3/4 cup coconut flakes
1 tablespoon black or brown mustard seeds
Fresh cilantro leaves
Lime wedges

Steps:

  • Heat oven to 325 degrees. Pat chicken dry with paper towels and season with salt and pepper.
  • Heat a large Dutch oven over medium-high heat. Add oil. Brown chicken pieces, in batches if necessary, until golden all over, 6 to 8 minutes per batch. Transfer chicken to a plate.
  • Stir scallion, ginger, garlic and chiles into pot and reduce heat to medium. Cook, stirring, until soft, 1 to 2 minutes. Stir in curry paste and cook 1 minute. Stir in coconut milk and sweet potatoes. Arrange chicken pieces on top of potatoes, placing breast meat on top. Pour in enough water to come halfway up the sides of chicken. Bring to a boil. Cover pot and transfer to oven. Bake until chicken is cooked through, about 40 minutes.
  • Meanwhile, in a large dry skillet over medium heat, toast coconut flakes until golden, 2 to 3 minutes. Add mustard seeds and toast until they begin to pop, 1 minute more. Transfer to a bowl and season with a pinch of salt.
  • Transfer chicken and sweet potatoes to a platter. Return Dutch oven to the stove and simmer over medium-high heat until cooking liquid has thickened to a saucelike consistency, 5 to 10 minutes. Pour over chicken and potatoes. Sprinkle with the coconut and mustard seed mixture and cilantro. Serve with lime wedges for squeezing.

Nutrition Facts : @context http//schema.org, Calories 1067, UnsaturatedFatContent 35 grams, CarbohydrateContent 29 grams, FatContent 83 grams, FiberContent 7 grams, ProteinContent 56 grams, SaturatedFatContent 42 grams, SodiumContent 1476 milligrams, SugarContent 5 grams, TransFatContent 0 grams

DUCK PENANG CURRY RECIPE - OLIVEMAGAZINE



Duck Penang Curry Recipe - olivemagazine image

Our super simple penang curry is packed with punchy flavour. This recipe serves six and can easily be frozen, so get ahead and make this in time for the festive period

Provided by OLIVEMAGAZINE.COM

Categories     Meat and poultry

Total Time 1 hours

Number Of Ingredients 21

duck breasts 4, fat scored
coconut cream 160ml
coconut milk 400ml
red peppers 2, sliced
cinnamon stick 5cm piece
star anise 1
fish sauce 1 tbsp
palm sugar or soft brown sugar 1 tbsp
lime ½, juiced, plus wedges to serve
Thai basil a small bunch, torn
jasmine rice to serve
shallots 2, roughly chopped
ginger 2 thumb-sized pieces
garlic 6 cloves, roughly chopped
lemongrass 2 stalks, woody layer removed and finely chopped
dried chilli flakes 1 tbsp
bird's-eye chilli 1, roughly chopped
shrimp paste 1 tbsp
lime leaves 4, shredded
roasted peanuts 2 tbsp, finely chopped
sea salt ½ tsp

Steps:

  • Heat the oven to 200C/fan 180C/gas 6. Put all of the curry paste ingredients in a food processor with 1-2 tbsp of water and blend until smooth.
  • Season the duck breasts and put skin-side down in a cold frying pan then cook for 10 minutes until the skin of the duck is golden and crisp, and some of the fat has rendered out. (Save this for roasting potatoes.) Transfer to the oven for 15 minutes, remove and rest for 10 minutes, then slice thinly.
  • Heat the coconut cream in a wok until it looks like it has split. Add the curry paste and cook for 4-5 minutes. Pour in the coconut milk with 200ml water and add the red peppers, cinnamon stick and star anise, and simmer gently for 15 minutes. Season with fish sauce, palm sugar and lime juice, and stir in the sliced duck breast.
  • Cool and transfer to freezer bags. Freeze for up to 3 months.
  • To serve, defrost in the fridge overnight then heat gently until piping hot. Serve with fresh Thai basil, lime wedges and jasmine rice.

Nutrition Facts : Calories 604 calories, FatContent 41 grams fat, SaturatedFatContent 23 grams saturated fat, CarbohydrateContent 11 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 3 grams fibre, ProteinContent 45 grams protein, SodiumContent 1000 milligrams of sodium

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