Burmese Duck and Potato Curry

During my younger days, I always assumed that a good curry has to be made with coconut milk and fresh tomatoes. Why? Because coconut milk thickens and tomatoes provides depth to curries; simple. That was my mantra until I met this duck curry made without any of the above. I now know better.

Dedicated to friends living in countries that do not stock coconut milk (even canned ones).

Here is the recipe:
http://gourmettraveller.com.au/burmese-duck-leg-and-potato-curry.htm