Roasted Duck Red Curry Recipe

Monday, June 16, 2008

Ingredients:

Chao Koh Coconut Milk ½ can

Mae Ploy Red Curry Paste 1 packet (50 g)

Roasted duck breast 2 pieces (150g)

Vegetable oil 2 tablespoons

Water 2 cups

Pineapple ½ cup

Grape, remove seed ½ cup

Pea aubergine (eggplant) ¼ cup

Fish sauce 1 tablespoon

Palm sugar 1 teaspoon

Red chili, shredder 1 tablespoon

Sweet basil leaves ¼ cup

Direction:

1- Cross-cut roasted duck breast into a thick slice of 4 cm

2- Heat the oil in a work. Add Mae Ploy Red Curry Paste and ½ cup Chao Koh Coconut Milk, stir-fry until good aroma develops. Add water and heat until boiling

3- Put in the pineapple and pea aubergine. Bring to a boil again

4- Season with fish sauce and palm sugar

5- Add basil leaves, red chili

6- Transfer to a serving bowl. Serve hot with steamed rice.