Duck Curry - Cari Vit (Vietnamese Style)

• large onion, chopped↗1
• gingerroot, peeled2 pieces
• lemongrass, thinly sliced2 stalks
• garlic cloves↗6
• salt↗1⁄4 teaspoon
• fresh ground black pepper↗1 teaspoon
• fresh hot red chili peppers, as -serranos, seeded & stemmed↗2
• red curry paste, see recipe↗2 teaspoons
• duck, coarse chopped↗3 lbs
• corn oil or 1/2 cup peanut oil↗1⁄2 cup
• potatoes, peeled and cubed or yams↗2 lbs
• bay leaves or 2 curry leaves↗2
• thin coconut milk↗1⁄2 cup
• water↗1⁄2 cup
• thick coconut milk↗1 cup
• teaspoon sugar↗1
• cup green onions (to garnish) or 1/2 cup cilantro, -leaves (to garnish)↗1⁄2
• steamed rice or French bread

Step-by-step instructions

1. 1

   Blend onion, ginger, sliced lemongrass, garlic, salt, black pepper,.

2. 2

   chiles and Red Curry Paste to a puree.

3. 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. 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. 5

   Bring to boil, lower heat, cover and simmer for 20 minutes.

6. 6

   Gently add thick coconut milk and sugar and simmer uncovered for 3 minutes before serving.

7. 7

   Serve with steamed rice or a loaf of french bread.