Kang-ped bhet-yang - thai roast duck red curr
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Kang-ped bhet-yang - thai roast duck red curr
  Thai    Roast    Duck    Curry    Poultry  
Last updated 6/12/2012 12:45:58 AM. Recipe ID 6015. Report a problem with this recipe.
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      Title: Kang-ped bhet-yang - thai roast duck red curr
 Categories: Curry, Main dish, Poultry, Thai
      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 1/2 ts Black Peppers.
    1/4    Ground Nutmeg.
      3    Shallots.
      5    Cloves of Garlic.
      1 ts Shrimp Paste.
      3    Coriander Roots.
           Zest from 1/4 Sm Kaffir Lime
    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.
 




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Recipe ID 6015 (Apr 03, 2005)

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