Duck in a Thai style Coconut Sauce
Simple yet fresh very fragrant flavours, this is a comfort food.
You can prepare each part in your kitchen or even buy ready to eat smoked duck breast.
Using egg noodles is my favourite but any kind of noodles, rice vermicelli and even pasta could work well. The clean light flavours of the sauce should leave your palate pleased!
Will serve 4 to 6 persons
Prepare the Duck
Rub in some salt gently massaging it.
4 stalks corriander root
6 leaves Thai Basil, purple or green, torn apart
Add at the end for infusion 4 kaffir lime leaves, dry or fresh
While the sauce is meant to be thin, the starch from the noodles will help thicken it.
If you prefer it to "coat the back of your spoon", mix until smooth 2 tsp of cornstarch in a bowl with tap water and add it to the sauce. Allow it to boil for a minute and it will be ready.
The combination of the above ingredients is now available in boxes called Aromatic Thai Fragrant Spices. If using the prepared dry spices add 4 tbsp for this quantity.
However you will still need to add fresh or dry Kaffir Lime leaves and an inch of fresh ginger when you add the noodles to infuse for a perfect finish.
While boiling the noodles add a stalk of lemon grass, fresh grated lemon peel, salt and oil. This give the noodles a wonderful burst of flavour.
Other noodles you may like to try are udon, soba, quinoa or rice vermicelli.
Adding 4 tbsp thai nam pla/ fish sauce can make the flavour stronger
My published cookbooks are available for sale through myself and on amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.
2nd April 2017