Duck Curry - Cari Vit (Vietnamese Style)

Ingredients

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

Directions

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.