Kang-ped bhet-yang (roast duck red curry)
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Kang-ped bhet-yang (roast duck red curry)
  Roast    Duck    Curry    Game  
Last updated 6/12/2012 12:45:58 AM. Recipe ID 6014. Report a problem with this recipe.
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      Title: Kang-ped bhet-yang (roast duck red curry)
 Categories: Thailand, Game
      Yield: 8 Servings
 
MMMMM----------------------RED CURRY PASTE---------------------------
      5    Dry Hot Chili Peppers
      1 tb Lemon Grass (Sliced)
      2 sl Galanga
      1 tb Coriander Seeds
      2 ts Cumin
      1 ts Fennel Seed
    1/4    Ground Nutmeg
      3    Small Onions
      5    Cloves of Garlic
      1 ts Shrimp Paste
      3    Coriander Roots
           Zest from 1/4 Sm Kaffir
           -Lime
  1 1/2 ts Black Peppers
    1/2 ts Salt

MMMMM---------------------OTHER INGREDIENTS--------------------------
      1    Roast Duck
      5    Plum Tomatoes
    1/2 c  * Small Thai Eggplants
      4    Fresh Med.Hot Chili Peppers
      4    Kaffir Lime Leaves
    1/2 bn Thai Basils (Horapha)
      1 ts Coconut Sugar
      3 c  Coconut "Cream"
      5 c  Coconut "Milk"
           Fish Sauce
 
  * Small Thai "eggplants" belongs to the eggplant family, but doesn't
  resemble any eggplants found here in the US. These are about the size
  of large green peas, and look pretty much the same. Regular green
  peas may be used as substitute.
  
  Put the ingredients for the red curry paste into a mortar and pound
  until well mixed into a paste.  NOTE: You may use commercially
  available paste, if available. Adjust the amount to taste.
  
  Debone the roast duck, and cut up the meat into bite-size rectangular
  pieces (leaving the skin on). Cut the neck and wing into pieces.
  
  Place the coconut milk in a large saucepan and heat till boiling. Add
  duck pieces and cook till tender. Put the coconut cream into a frying
  pan, add red curry paste. Heat over fairly high heat, stiring
  constantly, till all the paste have mixed in and thoroughly heated.
  Add Kaffir Lime leaves, fish sauce (to taste), coconut sugar, and
  continue to heat (keep stiring all the time to prevent burning) until
  red oil starts to form on the surface of the "sauce".
  
  Add the "sauce" to the saucepan of duck and coconut milk, and bring
  back to a boil.  Add all remaining ingredients except the basils,
  which is to be added when the curry starts to boil. Remove from heat
  and serve with plain boiled white rice.
  
  Translated by Padej Gajajiva 




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Recipe ID 6014 (Apr 03, 2005)

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