Duck In Coconut Curry (itek Masak Lemak)
Duck in Coconut Curry (Itek Masak Lemak) is a traditional Peranakan dish that features succulent duck simmered in a rich and aromatic coconut curry sauce. This dish is bursting with complex flavors and is a perfect representation of the unique and vibrant Peranakan cuisine.
Ingredients
- 1 whole duck, cut into pieces
- 2 cups coconut milk
- 4 shallots, finely chopped
- 3 cloves garlic, minced
- 2 stalks lemongrass, smashed
- 3 red chilies, sliced
- 1 inch galangal, sliced
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 2 tablespoons tamarind paste
- 2 tablespoons sugar
- Salt to taste
- Water
Instructions
- In a large pot, heat some oil over medium heat. Add the shallots, garlic, lemongrass, chilies, and galangal. Sauté until fragrant.
- Add the duck pieces to the pot and cook until they are browned on all sides.
- Stir in the turmeric, coriander, and cumin powder, and cook for another 2 minutes.
- Pour in the coconut milk and enough water to cover the duck. Bring to a boil, then reduce the heat and let it simmer for 45 minutes.
- Stir in the tamarind paste, sugar, and salt. Simmer for an additional 15 minutes until the duck is tender and the sauce has thickened.
- Serve the duck in coconut curry hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 380 per serving
- Carbohydrates
- 12g
- Protein
- 25g
- Fat
- 28g
Supplies
Large pot Knife Cutting board Measuring spoons Measuring cups
Tools
Serving plates Serving spoon Rice cooker
Serving suggestions
Serving Suggestions: Enjoy the Duck in Coconut Curry with a side of steamed jasmine rice and a refreshing cucumber salad.
Tips & tricks
Tips: For a spicier kick, add more red chilies to the curry. Adjust the level of heat according to your preference.
Cost
$25