½ Chinese-style roast duck, chopped and with loose bones removed
4 tablespoons olive oil
1 large onion, finely sliced
1 teaspoon of turmeric, ½ teaspoon curry powder
2 cubes crushed garlic
1 tablespoon crushed fresh ginger root
1 stick bruised lemon grass
2 sliced and seeded small red chillies
50 m chicken stock
100 m coconut milk
5 tablespoons of grated coconut block
Juice of half a fresh lime
Dash of nom-pla (Thai fish sauce)
Fresh coriander leaves
Heat oil in a pan and fry onion, garlic and raw chilli until soft. Stir in all the spices and simmer for 3 minutes. Add the lemon grass and pour in the hot chicken stock. Add the coconut milk and the cream of coconut, the lime-juice and finally the pieces of chopped duck. Allow to simmer for 10 minutes on a low heat. Remove when hot and garnish with fresh coriander leaves. Serve with steamed Thai rice.

Serves 3-4 persons

About Travels with My Hat

Australian photojournalist and author. Used London as a base for nearly forty years while freelancing in the Middle East, Arabian peninsular, Africa and South Asia. Have written and illustrated more than a dozen books and travel guides. Operates a well regarded religious images stock photo library: Live in Leura in the Blue Mountains outside Sydney.
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