Got a new cookbook,
Lucky charity shop find.
All Thai recipes.
Name: Quirky Bird Shiraz Mourvedre Viognier
Type: red wine
Recipe: Thai Duck Curry: Make a marinade of the juice and grated peel of one orange and 30 mL/2Tbs each of sesame oil, minced ginger and Chinese 5-spice powder. Mix this with 4 duck breasts cut into bite size chunks and set aside for at least fifteen minutes.
In the meantime, boil some water and add similarly chunked butternut squash; boil 5 or 6 minutes to almost tender. Drain and set aside.
Drain the duck marinade into a large pan and heat along with a large spoon of Thai red curry paste. Once it is bubbly and fragrant, add the duck and brown a few minutes then add 30 mL/2 Tbs of fish sauce and a small spoon of brown muscovado sugar. When THAT is all smooth, add 300 mL of full fat coconut milk (the sort that is partially frozen at room temperature) and bring to a simmer for 5 minutes. Break up four lime leaves and seed two red chillies and stir these in with the squash and heat for another 7 or 8 minutes. just before serving, stir in a large handful of chopped coriander (cilantro).
Review/notes: The wine stood up to the rich flavours of the curry and, on its own, stood up to a more rigorous tasting…dark berries and cigar, to use the lingo.
[DT =Daily Tipple, explained in DT #000 here]