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Thai Curry : Thai Red Curry Duck


Ingredients A

  • 180ml coconut milk
  • 240ml evaporated milk
  • 360ml stock
  • 500g roast duck meat, sliced
  • 200g grapes, peeled
  • 100g Thai mini eggplants
  • 5 pieces lemon leaves, sliced
  • 5 red chilies, chopped

Ingredients B (Red Curry Paste)

  • 50g dried chilies, soaked
  • 40g lemon grass, sliced
  • 1 slice galangal
  • 1½ teaspoon kaffir lime rind
  • 2 tablespoons coriander powder
  • 40g shallots, chopped
  • 40g garlic, chopped
  • ½ teaspoon salt
  • ½ teaspoon pepper

Seasonings

  • 1 teaspoon sugar
  • 1 teaspoon fish sauce
  • Dash of pepper


Method for Cooking Thai Red Curry Duck:

  1. To make Red Curry Paste: Place ingredients B into a blender and blend until a fine paste is formed. Remove and set aside.
  2. Heat wok with some oil, add 2 tablespoons of Red Curry Paste, coconut milk, evaporated milk and stock. Bring to a boil.
  3. Add roast duck, grapes, mini eggplants and Seasonings. Stir well and cook for 10 minutes. Remove and transfer to a bowl.
  4. Lastly, sprinkle with some lemon leaves and chilies before serving.

Thai Curry

 
 
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Last Updated: 24/07/2011