Another great recipe from Chloe and Craig Barlow. Very flexible as you can change it up with meat, fish or vegetarian options. The duck looks sublime. The recipe serves 4.
“We use this for lunch or dinner. Its great with meat, fish or grilled courgette or cauliflower for a vegetarian meal.”
For the sauce:
- 1 stick lemongrass bashed
- 1 shallot finely chopped
- 2 kaffir lime leaves
- 2 gloves garlic, minced
- 2 cm ginger, minced
- 2 tbsp butter
- 4 tbsp good quality or homemade green curry paste
- 300ml Coconut milk
- 150ml Double cream
- 35g fresh coriander
- 2 fresh limes
- Sweetener (optional)
- Good quality fish sauce
- Pink salt.
Melt the butter and fry the above ingredients to release aromas and starting to turn golden.
Add, 4 tbsp green curry paste (we use Mae Ploy), mix, stir fry for a few minutes to release oils.
Add 300ml coconut milk and 150ml double cream, bring to boil and gently boil for 5 minutes to reduce.
Strain sauce through a fine sieve and place into blender, blend on full speed with 30g fresh coriander.
Blend until really smooth and vibrant green colour.
Return sauce to pan, sauce will need seasoning adjusting, you’ll need the following Ingredients:
- 1/2 lime juiced
- 2 tbsp sweetener
- 1tbsp good quality fish sauce
The finished sauce should have a nicely balanced flavour of spice, sweet and salty with a roundness of citrus.
Add your chosen meat, fish or vegetables
Dress with charred lime, red chilli and the remaining coriander.
Chloe & Craig serve with lightly steamed bok choi and chargrilled courgette. You can use any vegetables you enjoy.
Let me know what you think!