This recipe uses the Peter Watson Thai Yellow Curry Paste
1/2 jar Peter Watson Thai Yellow Curry paste
1 tin of Coconut Cream
1 tin of Coconut Milk
2 tablespoons Fish Sauce
100 grams (ish) Palm Sugar (about 1 heaped tablespoon)
1 large or 2 smaller ducks from the Chinese butcher, cooked (roasted) and cut into bite sized pieces.
Method: Place the coconut milk and cream in a flat pan and place over heat, cook till reduced and starting to split, add the half jar of Peter Watson Thai Yellow Curry paste to the milk mix along with the fish sauce and sugar... allow to cook until the sugar is melted and a great sauce results.
Place the chopped up duck into the sauce and allow to simmer for a short time. (I added 5 dried birds eye chilli's as well )
To Serve: Have a good bed of rice and spoon a generous portion of the duck over and a good squeeze of lime juice. For those who like it, some chopped coriander.
So easy and so good.