Duck Curry - Cari Vit (Vietnamese Style)

Chef #1086687's Note:

The best duck curry ever!

• Total Time: 7 hrs 30 mins
• Prep Time: 6 hrs 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 1 large onion , chopped
• 2 pieces gingerroot , peeled
• 2 stalks lemongrass , thinly sliced
• 6 garlic cloves
• ¼ teaspoon salt
• 1 teaspoon fresh ground black pepper
• 2 fresh hot red chili peppers , as -serranos, seeded & stemmed
• 2 teaspoons red curry paste , see recipe
• 3 lbs duck , coarse chopped
• ½ cup corn oil or ½ cup peanut oil
• 2 lbs taro root or 2 lbs potatoes, peeled and cubed or 2 lbs yams
• 2 bay leaves or 2 curry leaves
• ½ cup thin coconut milk
• ½ cup water
• 1 cup thick coconut milk
• 1 teaspoon sugar
• ½ cup green onions (to garnish) or ½ cup cilantro , -leaves (to garnish)
• steamed rice or French bread

Directions:

1. Blend onion, ginger, sliced lemongrass, garlic, salt, black pepper,.
2. chiles and Red Curry Paste to a puree.
3. In large bowl combine puree with duck and marinate, covered for 2-6 hours. Heat half of the oil in large skillet for 2 minutes, then add taro root or potatoes or yams and fry for about 3 minutes. Drain on paper towels.
4. Add remaining oil to skillet, heat and add chicken with its marinade. Stir-fry for 5 minutes. Add minced lemongrass, leaves, fried taro, thin coconut milk and water and mix.
5. Bring to boil, lower heat, cover and simmer for 20 minutes.
6. Gently add thick coconut milk and sugar and simmer uncovered for 3 minutes before serving.
7. Serve with steamed rice or a loaf of french bread.