Thai
Thai - Seafood Specialties
Seafood Specialty - Duck
Chef's Menu Description
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 300g roast duck, sliced
- • 200g tiger prawns, peeled and deveined
- • 2 tbsp red curry paste
- • 400ml coconut milk
- • 4 kaffir lime leaves, torn
- • 2 tbsp fish sauce
- • 1 tbsp palm sugar
- • 1/2 cup pineapple chunks
- • Thai basil leaves, for garnish
Preparation Steps
1
Phase 1
Slice the roast duck; peel and devein the tiger prawns.
2
Phase 2
Fry the red curry paste in half the coconut milk until the oil separates.
3
Phase 3
Add the remaining coconut milk, kaffir lime leaves, and pineapple; simmer 5 minutes.
4
Phase 4
Add the duck and prawns; simmer 4 minutes until the prawns are pink.
5
Phase 5
Balance with fish sauce and palm sugar.
6
Phase 6
Scatter with Thai basil and serve with rice.