Thai
Thai - Curries
Tamarind Pulp 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
- • 4 duck legs
- • 3 tbsp red curry paste
- • 1 can (400ml) coconut milk
- • 1/4 cup tamarind pulp
- • 2 tbsp fish sauce
- • 1 tbsp palm sugar
- • 1 cup cherry tomatoes
- • 4 kaffir lime leaves, torn
Preparation Steps
1
Phase 1
Score the duck legs and render the fat in a dry pan, then set them aside.
2
Phase 2
Fry the red curry paste in half the coconut milk until fragrant.
3
Phase 3
Add the duck legs and brown in the paste.
4
Phase 4
Add the remaining coconut milk, tamarind pulp, fish sauce, and palm sugar; simmer for 45 minutes until tender.
5
Phase 5
Add the cherry tomatoes and kaffir lime leaves, cook for 5 minutes, and serve.