Thai Roast Red Duck Curry Recipes
ROAST DUCK CURRY
I once lived on the border of Hong Kong and China, where a very famous local restaurant served a delicious type of roast duck called Tai Po. I thought to myself that a red curry with this type of duck would be fantastic, and it was! If you're feeling adventurous, use venison instead of duck. Game works very well with the salty-sweet flavour of this rich curry.
Provided by Rosa's Thai
Categories curries, duck, main
Yield 4
Number Of Ingredients 1
Steps:
- Method Heat the oil in a small saucepan set over a medium heat and sauté the curry paste until it is fragrant. Add half the coconut milk and stir to combine. Cook for about 2 minutes until the red oil splits and rises to the surface. Now add the palm sugar and fish sauce. If the sauce seems too thick, add the stock. Stir in the roasted duck and cook for 1 minute. Pour the remaining coconut milk into the pan and bring to the boil. Add the lime leaves. Simmer for a few minutes, then add the tomatoes, grapes and pineapple. Cook for a further minute and season to taste. The curry should have a perfect balance of salty and sweet, with a slight tang. Ladle the curry into serving bowls. Garnish each one with a basil sprig and some sliced chilli and serve immediately with steamed rice.
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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