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curry recipes

Chicken curry with bamboo shoots

Itek sio
Duck in kecap sauce

• 600 GRAM CHICKEN BREAST, in cubes
• 1 TBSP RED CURRY PASTE
• 2 CUPS COCONUT MILK
• 2 TBSP FISH SAUCE
• 200 GRAM BAMBOO SHOOTS, cut
• 1 TBSP PALM SUGAR
• 2 KAFFIR LIME LEAVES, torn

• 1 WHOLE DUCK
• 1/2 CUP KECAP MANIS
• 1 ONION, chopped
• 1 TBSP PALM SUGAR
• 1 TSP GROUND CORIANDER
• 1 TSP CINNAMON POWDER
• 6 CLOVES

Bring the coconut milk to the boil and reduce to half on high heat. Stir in the curry paste. Add the chicken, the kaffir lime leaves and the fish sauce and simmer for 7 minutes. Stir in the bamboo shoots, salt to taste and the sugar. Serve with steamed rice.

Fry the duck until brown on all sides. Add all ingredients and 1/2 a cup of water, bring to the boil, put a lid on the pan and simmer for one hour. Turn the duck and baste with the gravy every 10 minutes.