Indonesian Coconut Duck Curry with Lemongrass and Lime
Experience the rich flavors of Indonesia with this creamy coconut duck curry infused with aromatic lemongrass and a hint of lime.
Preparation
Get these tasks done before you start cooking.
Marinating the Duck
- 1
Combine Marinade
Mix soy sauce, palm sugar, fish sauce, turmeric, coriander, and cumin in a bowl.
- 2
Marinate Duck
Coat the duck legs with the marinade, massaging well into the skin and meat.
- 3
Chill
Cover and refrigerate for at least 1 hour or overnight for best results.
Tip: For deeper flavor, marinate the duck overnight.
Preparing the Curry Base
- 1
Heat Oil
Heat vegetable oil in a large pot over medium heat.
- 2
Sauté Aromatics
Add shallots, garlic, lemongrass, ginger, and chilies. Sauté until fragrant.
- 3
Remove Lemongrass
Remove the lemongrass pieces after sautéing to prevent bitterness.
Tip: Use a stone pestle and mortar to bash lemongrass to release more flavor.
How to Make Indonesian Coconut Duck Curry with Lemongrass and Lime
Total time: 4 h 40 min · Yields 4 servings
- 1
Sear Duck
Heat a large skillet over medium-high heat, sear duck legs skin-side down until golden.
- 2
Cook Curry
Add coconut milk, chicken broth, and lime leaves to the curry base. Simmer gently.
- 3
Combine & Simmer
Transfer seared duck to the curry. Cover and simmer the duck in coconut sauce until tender.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container for up to 3 days in the refrigerator.
Can I use chicken instead of duck?
Yes, chicken thighs can be used as a substitute for duck. Cooking time may vary.
Is there a non-spicy version?
Yes, reduce or omit the red chilies for a milder curry.
Can I prepare this curry ahead?
Yes, the flavors develop well over time. Prepare a day before and reheat gently.
Can I freeze the curry?
Yes, the curry can be frozen for up to 2 months. Thaw in the refrigerator before reheating.
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