Thai Roast Duck Red Curr recipe/ Kang-Ped Bhet-Yang recipe

Thai Roast Duck Red Curr recipe/ Kang-Ped Bhet-Yang recipe . thai food recipes.

ingredients:

--RED CURRY PASTE---

• 5 Dry Hot Chili Peppers
• 1 tbsp Lemon Grass (Sliced)
• 2 slices Galanga
• 1 tbsp Coriander Seeds
• 2 tsp Cumin
• 1 tsp Fennel Seed
• 1/4 Ground Nutmeg
• 3 Small Onions
• 5 Cloves Garlic
• 1 tsp Shrimp Paste
• 3 Coriander Roots
• Zest from 1/4 Small Kaffir Lime
• 1 1/2 tsp Black Peppers
• 1/2 tsp Salt

---OTHER INGREDIENTS---

• 1 Roast Duck
• 5 Plum Tomatoes
• 1/2 cup Small Thai Eggplants
• 4 Fresh Hot Chili Peppers
• 4 Kaffir Lime Leaves
• 1/2 bn Thai Basils (Horapha)
• 1 tsp Coconut Sugar
• 5 cup Coconut Milk
• Fish Sauce.

how to:

1. 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.

2. 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.

3. 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.

thanks

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