Duck Thai Curry With Coconut And Infused Rice Recipes
THAI GREEN CURRY WITH DUCK
Make and share this Thai Green Curry With Duck recipe from Food.com.
Provided by ratherbeswimmin
Categories Duck
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut duck breast crosswise into ¼-inch thick strips.
- Heat oil in a Dutch oven over high heat until shimmering but not smoking.
- Cook duck, in a single layer, stirring once, until beginning to brown, about 1-3 minutes; transfer duck to a plate.
- To the drippings in the pan, add the eggplant, bell peppers, coconut milk, broth, brown sugar, curry paste, fish sauce, and lime juice.
- Bring to a boil, stirring.
- Decrease heat to a simmer; cover and cook, stirring occasionally, 8-10 minutes, until vegetables are tender.
- Return duck to pan; stir to coat with the sauce; cook until heated through, about 1 minute.
- Remove from heat; stir in fresh basil and serve immediately over or with brown basmati rice.
Nutrition Facts : Calories 276.9, Fat 12.3, SaturatedFat 2.8, Cholesterol 115.6, Sodium 449.6, Carbohydrate 18.2, Fiber 5.2, Sugar 12.2, Protein 24.2
THAI COCONUT CURRY
This coconut curry is the result of several attempts to replicate my favorite Thai diner's curry. It makes for a colorful presentation and looks like you worked a lot longer and harder than you did! Serve over sticky white rice.
Provided by Suzy
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a large pan over medium heat. Saute lemon grass, ginger, and garlic until fragrant, 1 to 2 minutes. Add coconut milk and bring to a boil. Keep at a steady boil until reduced by half, about 5 minutes.
- Add shrimp, bell pepper, 1/2 of the cilantro, green onion, lime juice, fish sauce, soy sauce, chili sauce, and sugar. Simmer for 10 minutes.
- Serve curry over warm rice and garnish with remaining cilantro.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 27.7 g, Cholesterol 172.6 mg, Fat 10 g, Fiber 0.9 g, Protein 21.8 g, SaturatedFat 4.1 g, Sodium 389.3 mg, Sugar 1.5 g
BIG JOHN'S THAI ROAST DUCK WITH RED CURRY
Phead = Spicy; Ped = Duck; Yang = Roast Roasted duck with red curry is a meal the Thai people usually have only on special occasions. You can find fresh lychee at any asian market and many regular markets. If you cannot find it you can use either canned lychee or small grapes instead. This will make your curry taste a bit more sour but still delicious.
Provided by Big John
Categories Duck
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Remove leafy stalk end of cherry eggplant. Clean, then crush and soak in salted water to prevent discoloration.
- In a saucepan, combine 1 cup of the coconut milk and the red curry paste over medium-low heat, stir often until the mixture comes to a slow boil.
- Add duck meat and stir well. Add the remaining coconut milk and water. Mix well. Return to boil.
- Stir in eggplant, lychee, chili and tomato.
- Add sugar and fish sauce, mix well.
- Add kraffir lime leaves and basil. Stir again and remove from heat.
- Serve immediately. Spoon over Jasmine rice.
Nutrition Facts : Calories 1221.6, Fat 45.2, SaturatedFat 39.1, Sodium 258, Carbohydrate 186.8, Fiber 13, Sugar 27.4, Protein 20.9
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DUCK THAI CURRY WITH FRESH COCONUT AND LEMONGRASS …
2017-03-29 Remove the lid and add the grated ginger, the pestled lemongrass, coconut milk, curry powder, salt, garlic, pepper, chilly and lichées if you …
From ramonascuisine.com
Ratings 26Category Main DishCuisine AsianTotal Time 40 mins
From ramonascuisine.com
Ratings 26Category Main DishCuisine AsianTotal Time 40 mins
- Cook rice as per pack instructions. Use 150ml coconut water as part of the water. Make sure you follow the instructions but generally I cook this rice with less water as I like it fluffy not soggy in the slightest. I generally put one part of rice with one and a tiny bit of water. Just a touch over.
- To the rice add a couple of tablespoons of coconut cream as well as 2 tablespoons of desiccated coconut and one de-seeded and finely chopped red chilly. Of course, this is optional as you could have plain rice to go along with this beautiful curry and it is as good.
- Add the diced duck meat along with the chopped shallots into this pan. No need for oil since duck is quite fatty itself. Add 50ml water to get it started if you wish and cover. Cook for 10 minutes or so.
DUCK THAI CURRY WITH FRESH COCONUT AND LEMONGRASS …
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From gressinghamduck.co.uk
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DUCK IN COCONUT CURRY RECIPE - THAI COOKING SCHOOL AT …
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From foodandwine.com
Servings 4
From foodandwine.com
Servings 4
- Preheat the broiler. Deeply score the duck breasts in a crosshatch pattern. Rub the soy sauce and oil over the breasts and season with salt. Arrange the duck, skin side down, on a baking sheet and broil for 2 minutes. Turn the breasts and broil for 3 more minutes, or until the skin is crisp and the meat is medium rare. Let rest for 5 minutes, then slice the meat across the grain 1/4 inch thick.
- In a large saucepan, bring the thick coconut milk to a simmer over high heat. Stir in the Panaeng Chile Paste, reduce the heat to low and cook, stirring, for 5 minutes. Stir in the tamarind liquid, fish sauce and palm sugar.
- In a small bowl, combine the lychees, lime juice and a pinch of salt. Add the duck to the curry sauce and cook over moderate heat just until warmed through. Transfer the curry to a shallow bowl and garnish with the lychees, Thai chile, lime leaf and basil. Serve with steamed rice.
RECIPES - TEMPLE OF THAI
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From templeofthai.com
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