About this recipe:This is a wonderful all-in-one dish. The spiciness comes from the green curry paste, which is lightly tamed by the creamy coconut milk. You could also serve the curry over rice, instead of mixing it in with noodles.
1 tablespoon vegetable oil
4 duck legs
1 small onion, finely chopped
3 cloves garlic, finely chopped
2 fresh chillies, finely chopped to taste
1 (2.5cm) piece fresh root ginger, finely chopped
850ml coconut milk
3 tablespoons green curry paste or to taste
2 kaffir lime leaves (optional)
2 spring onions, finely chopped
2 tablespoons Thai fish sauce
350g dried rice noodles
1/2 bunch coriander
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Method Prep:15min › Cook:30min › Ready in:45min
Place duck legs fat-side down in a large frying pan over medium-high heat, searing them on both sides until golden, about 3 minutes per side. Remove legs from pan and reserve about 3 tablespoons of fat.
Place onions in frying pan with reserved duck fat and cook over medium heat until they are soft and translucent, about 5 minutes. Stir in garlic, chillies and ginger; cook for about 3 minutes.
Skim the coconut cream from a can of coconut milk and stir the cream into the onion mixture. Stir in the curry paste and cook until fragrant, about 1 or 2 minutes.
Stir into the frying pan the remaining coconut milk, kaffir lime leaves, spring onions and fish sauce. Return duck legs to the pan. Simmer on low heat until just done, about 15 minutes. (If the curry sauce needs further reducing, remove the duck legs to an oven set at low heat and cook down the sauce over medium heat.)
Meanwhile, bring a large pot of lightly salted water to boil and cook the noodles according to package directions. When done, drain and run cold water over noodles. Set aside.
Toss the noodles in the curry and serve with chopped coriander.
Altered ingredient amounts.
I found this very salty so I'd recommend less fish sauce. Also, the duck was undercooked despite a lot longer than 15 mins simmering. I would sear it for longer first. - 24 Sep 2010