Roast duck with Kaeng Kua curry sauce

Roast duck (Thai style) with Kaeng Kua curry sauce

200ml coconut milk (I prefer ‘Chaokoh’ brand)

2 duck fillets

Roast duck seasoning mix (you can use any kind of marinade you like but I prefer ‘Lobo’ brand, Thai style duck seasoning)

1tbsp ‘Kaeng Kua’ curry paste, more if you want it spicier (I prefer ‘Mae Sri’ brand)

1tbsp fish sauce and hint of granulated sugar

1)    Marinate the duck fillets with the roast duck seasoning mix. Leave them in a fridge overnight.

2)    Roast the duck in the oven. Adjust the heat to suit the size of the duck (normally it takes around 30-40 minutes, 180°c fan). Brush the duck fillets with the mixture every now and then. Roast it until the duck is thoroughly cooked.

3)    To make the curry sauce, pour the coconut milk into a pot and heat it until it is boiled. Keep stirring for a couple of minutes.

4)    Add 1tbsp Kaeng Kua curry paste (more if you want it spicier or less than 1 tbsp if you want it less spicy). Stir until the curry paste is dissolved. Season the curry sauce with 1tbsp fish sauce and hint of sugar. Adjust the seasoning to suit your taste.