Duck Paneng Curry

Duck Paneng Curry

Duck Paneng Curry

Ingredients

  • Marinated Duck Breast – 200 g
  • Paneng Curry Paste – 30 g
  • Coconut Milk – 120 g
  • Palm Sugar – 15 g
  • Fish Sauce – 3 g
  • Kaffir Lime Leave (Sliced) – 2 g
  • Red Chili (Sliced) – 4 g
  • Mini Round Eggplant – 30 g
Method
  • Boil 50 g of coconut milk then add paneng curry paste, stir fry until fragrance and oil separated from coconut milk
  • Add duck breast and the rest of coconut milk, simmer for 10 minutes or until the duck are soft
  • Season with fish sauce and palm sugar then add mini round eggplant
  • Arrange on plate and garnish with kaffir lime leave and sliced of red chili
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