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Kang-Ped Bhet-Yang - Thai Roast Duck Red Curry.

  • 8servings
  • 60minutes
  • 535calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C
MineralsSelenium, Natrium, Iodine, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Red curry paste

  2. 5 each hot chili peppers dry

  3. 1 tablespoon lemon grass sliced

  4. 2 slices galangal

  5. 1 tablespoon coriander seeds

  6. 2 teaspoons cumin

  7. 1 teaspoon fennel seeds

  8. 1 1/2 teaspoons black pepper

  9. 1/4 teaspoon nutmeg

  10. 3 each shallots

  11. 5 Cloves garlic

  12. 1 teaspoon shrimp paste

  13. 3 each coriander root

  14. 1 x kaffir lime zest only

  15. 1/2 teaspoon salt

  16. Other ingredients

  17. 1 each duck roast

  18. 5 each italian plum (roma) tomatoes

  19. 1/2 cup eggplants thai

  20. 4 me hot chili peppers

  21. 4 each kaffir lime leaves

  22. 1/2 bunch basil thai

  23. 1 teaspoon coconut sugar

  24. 3 cups coconut cream

  25. 5 cups coconut milk

  26. 1 x fish sauce*

Instructions Jump to Ingredients ↑

  1. Put the ingredients for the red curry paste into a mortar and pound until well mixed into a paste.

  2. NOTE: You may use commercially available paste, if available. Adjust the amount to taste.

  3. Debone the roast duck, and cut up the meat into bite-size rectangular pieces (leaving the skin on).

  4. Cut the neck and wing into pieces. Place the coconut milk in a large saucepan and heat till boiling.

  5. Add duck pieces and cook till tender. Put the coconut cream into a frying pan, add red curry paste.

  6. Heat over fairly high heat, stiring constantly, till all the paste have mixed in and thoroughly heated.

  7. Add Kaffir Lime leaves, fish sauce (to taste), coconut sugar, and continue to heat (keep stiring all the time to prevent burning) until red oil starts to form on the surface of the "sauce".

  8. Add the "sauce" to the saucepan of duck and coconut milk, and bring back to a boil.

  9. Add all remaining ingredients except the basils, which is to be added when the curry starts to boil.

  10. Remove from heat and serve with plain boiled white rice.

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