ROASTED DUCK RED CURRY (แกงเผ็ดเป็ดย่าง)

Updated: Jan 8, 2020

It's quick and easy but this spicy Thai red curry will keep you warm and satisfied. You will have Thai Authentic cuisine by EATSI Thai Recipe.


We suggest the easy recipe and EATSI Thai ingredients is a must.


EATSI Thai - Freeze dried Kaffir Lime Leaves



Ingredients

  1. 3 kaffir lime leaves, EATSI Thai - Freeze dried Kaffir Lime Leaves is a must

  2. 1 cup Thai sweet basil leaves, EATSI Thai - Freeze dried Thai Sweet Basil is a must

  3. 1 1/2 cups (375ml) coconut milk

  4. 1/3 cup basic Thai red curry paste

  5. 1/2 cup (125ml) coconut cream

  6. 4 Thai eggplant, cut in half

  7. 1/2 roast duck*, cut into bite-size pieces

  8. 200g pineapple, cut into 2cm pieces

  9. 10 grape tomatoes

  10. 1/3 cup red seedless grapes

  11. 2 tablespoons fish sauce

  12. 1 tablespoon soy sauce

  13. 1 tablespoon caster sugar

  14. 1 tablespoon grated palm sugar

  15. 1 portion of Steamed jasmine rice



EATSI Thai - Freeze Dried Thai Sweet Basil



EATSI Thai - Freeze Dried Kaffir Lime Leaves



Instructions

  1. Heat 1/4 cup coconut milk in a wok over medium-high heat for 3-5 minutes or until oil starts to separate from milk.

  2. Add curry paste and stir for 2-3 minutes or until roasted and fragrant.

  3. Add remaining coconut milk and cream and bring to the boil

  4. Add EATSI Thai - Freeze dried Kaffir Lime Leaves and eggplant.

  5. Cook for 3-5 minutes or until eggplant starts to soften.

  6. Add remaining ingredients to wok and cook for a further 3 minutes or until heated through.

  7. Add EATSI Thai - Freeze dried Thai Sweet Basil and cook for 30 seconds

  8. Serve immediately with steamed rice.



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