Thai
Thai - Curries
Lotus Root Curry
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 400g duck breast, sliced
- • 300g lotus root, peeled and thinly sliced
- • 3 tbsp red curry paste
- • 1 can (400ml) coconut milk
- • 2 tbsp fish sauce
- • 1 tbsp palm sugar
- • 4 kaffir lime leaves, torn
- • 1 cup Thai basil leaves
Preparation Steps
1
Phase 1
Slice the lotus root thinly and soak in water with a squeeze of lime to prevent browning.
2
Phase 2
Fry the red curry paste in the coconut cream skimmed from the top of the can until fragrant.
3
Phase 3
Add the duck and cook until just browned.
4
Phase 4
Add the lotus root, remaining coconut milk, fish sauce, and palm sugar; simmer for 12 minutes.
5
Phase 5
Tear in the kaffir lime leaves and Thai basil, stir, and serve.