Thai Green Curry of Duck with Sataw Nuts

Serves: 6

Ingredients:

2kg roasting duck

400g coconut milk

3 tablespoons Charmaine Solomon’s Thai Green Curry Paste

6 kaffir lime leaves

2 tablespoons fish sauce

½ cup drained sataw nuts or edamame, broad beans

salt to taste

4-6 fresh green chillies, chopped and seeded

½ chopped fresh basil leaves

Method:

Chop the duck into joints. Heat ¾ cup of coconut milk in a wok or heavy saucepan until thick and oily. Add Thai Green Curry Paste, cook over a low heat until fragrant.

Add duck and the remaining coconut milk mixed with 2 cups of water.

Add lime leaves, fish sauce, stir well, cover and simmer for 1 ½ hours or until the duck is tender. Add nuts or beans, salt to taste and simmer for another 15 minutes. Add shillies and basil just before serving.

Serve with rice