Crockpot Tom Kha Pet
By Rebecca Spring
This is a great use of strong flavored ducks or ducks that maybe weren’t “pluck-worthy”.
INGREDIENTS:
1/2 onion diced
2 garlic cloves diced
3 carrots cut in inch long chunks
1.5” long chunk of galangal (can sub ginger) peeled, diced
4 cups duck broth (sub any wild game bone broth or chicken broth)
Meat of two ducks, cut into small cubes
1 Thai chili (dried is fine) or sub hot pepper of choice
1 stalk lemongrass, smashed (optional)
4 kaffir/makrut lime leaves (sub lime zest)
1 bay leaf
1 Tbsp Thai basil diced
1 Tbsp hot pepper paste or red curry paste
3 Tbsp coconut sugar (sub brown sugar or rock sugar)
1 tsp curry powder of choice
2 Tbsp fish sauce
1 can coconut milk
2 potatoes, peeled/diced (optional)
Juice of 1 lime
Cilantro
INSTRUCTIONS:
Heat small amount of oil in pan. Add onion, garlic, carrots, and galangal/ginger. Cook for 1 minute and add to crockpot.
Add broth, meat, Thai chili, lemongrass, lime zest/leaves, bay leaf, hot pepper/red curry paste, basil, curry powder and sugar. Cook on low 6-8 hours.
Pull Thai chili, lime leaves and bay leaves.
Add fish sauce, coconut milk, lime juice and potato and cook another 1/2 hour or until potatoes are tender. Top with cilantro.