Title: Jennifer Brennan's Duck in Green Curry (Fixed)
Categories: Loo Poultry Curry Thai
Yield: 1 Servings

1	c	Coconut cream *
5	tb	Green curry paste **
1		Duck (ca 3 lb), cut into
		Bite-size chunks
2	c	Thin coconut milk *
2	c	Thick coconut milk *
8		Fresh or dried lime leaves
1	ts	Salt
2	tb	Fish sauce (Thai nam pla,
		Viet nuoc mam)
4	oz	Onion, slivered ***
4	oz	Green beans in 1" pieces (or
		Peas) ***
2	oz	Pea eggplants or
		Regular eggplant in small
		Pieces ***
4	oz	Bamboo shoots, slivered ***
3		Green Thai or serrano chiles
		Slivered
2	tb	Fresh basil, chopped
2	tb	Fresh cilantro, chopped

Fry coconut cream over medium heat until the coconut oil separates. Add curry paste and cook 5 min. Add duck pieces and toss to coat. Reduce heat to low, cover, and cook 15 min, stirring occasionally. At this point you may wish to remove accumulated fat with a bulb baster.

Add the lime leaves, salt, all 4 c of coconut milk, and the fish sauce. Reduce heat to minimum, add onion, beans, and eggplant and cook uncovered 30-40 min or until duck is very tender. Skim off fat again.

Add all remaining ingredients and cook 5 more minutes. Taste for seasoning adding more fish sauce or salt if necessary.

* There are various ways of making the coconut liquids; most involve steeping fresh grated coconut in warm water or milk. The first pressing results in thick milk, the second in thin milk. Cream happens if you let the thick milk sit around awhile; it separates into cream and thin milk. What I do is I take 3 cans of coconut milk; I pour off half the thin liquid from each (that makes the thin milk); I skim off half the goo on top of each (that makes the cream); and then I use the rest for thick milk.

** The canned stuff is okay, or you can make it yourself:

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