Kerala x Thailand

Kerala duck red curry

Kerala's Christmas duck meets Thai red curry. Pineapple brings the party sparkle.

100 minTime

39 gProtein each

hotSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

942kcalsame

39 gproteinsame

6 gfibresame

100minutessame

Per serving, worked out from the ingredient table.

Duck650 g duck, curry cut, extra skin trimmed

Black pepper1½ tsp, crushed

Vinegar2 tsp

Saltto taste

Fennel seeds¾ tsp

Whole spices3 cloves, 2 cm cinnamon

Coconut oil1½ tbsp

Curry leaves3 sprigs

Shallots8, sliced

Gingera 4 cm piece, julienned

Garlic5 cloves, sliced

Thai red curry paste3 tbsp

Thick coconut milk1 cup

Thin coconut milk1¼ cups

Kaffir lime leaves (makrut lime leaves)5 leaves

Fish sauce4 tsp

Palm sugar (gula melaka)1 tbsp

Pineapple1½ cups chunks

Tomato6 cherry tomatoes or 1 small tomato

Basil leavesa handful of Thai basil

Rice1½ cups jasmine or matta rice

7 steps

1Rub the duck with the pepper, vinegar and 1 tsp salt. Rest 20 minutes.
2Sear the duck skin side down in a dry heavy pot on medium heat for 8 minutes. Pour off all but 2 tbsp fat.
3Lift out the duck. Add the coconut oil, fennel, whole spices and curry leaves, then shallots, ginger and garlic, and cook on medium heat for 6 minutes until golden.
4Add the red curry paste and thick coconut milk and fry 4 minutes on medium heat until the oil splits.
5Return the duck with the thin coconut milk, lime leaves, fish sauce and palm sugar. Simmer covered on low heat for 45 minutes until tender with no pink remaining.
6Meanwhile, rinse the rice and cook in 2 1/4 cups water, covered, on low heat for 15 minutes.
7Add the pineapple and tomato and simmer 5 minutes. Turn off the heat and stir in the basil.

Serve it like this

Lay a duck piece on a mound of rice, spoon the red curry around, then top with a few glossy pineapple chunks and a basil sprig.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.