Kang-Ped Bhet-Yang - Thai Roast Duck Red Curry.
Yield
8 servingsPrep
15 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Red curry paste | |||
| 5 | each |
hot chili peppers
dry |
*
|
| 1 | tablespoon |
lemongrass
sliced |
|
| 2 | slices |
galangal root
|
*
|
| 1 | tablespoon |
coriander seeds
|
|
| 2 | teaspoons |
cumin
|
|
| 1 | teaspoon |
fennel seeds
|
|
| 1 ½ | teaspoons |
black pepper
|
|
| ¼ | teaspoon |
nutmeg
|
|
| 3 | each |
shallots
|
*
|
| 5 | Cloves |
garlic
|
*
|
| 1 | teaspoon |
shrimp paste
|
*
|
| 3 | each |
coriander root
|
*
|
| 1 | x |
kaffir lime
zest only |
* |
| ½ | teaspoon |
salt
|
|
| Other ingredients | |||
| 1 | each |
duck
roast |
*
|
| 5 | each |
italian plum (roma) tomatoes
|
|
| ½ | cup |
eggplant
thai |
*
|
| 4 | me |
hot chili peppers
|
*
|
| 4 | each |
kaffir lime leaves
|
*
|
| ½ | bunch |
basil
thai |
*
|
| 1 | teaspoon |
coconut
sugar |
*
|
| 3 | cups |
coconut cream
|
|
| 5 | cups |
coconut milk
|
|
| 1 | x |
fish sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Red curry paste | |||
| 5 | each |
hot chili peppers
dry |
*
|
| 15 | ml |
lemongrass
sliced |
|
| 2 | slices |
galangal root
|
*
|
| 15 | ml |
coriander seeds
|
|
| 1E+1 | ml |
cumin
|
|
| 5 | ml |
fennel seeds
|
|
| 7.5 | ml |
black pepper
|
|
| 1.3 | ml |
nutmeg
|
|
| 3 | each |
shallots
|
*
|
| 5 | Cloves |
garlic
|
*
|
| 5 | ml |
shrimp paste
|
*
|
| 3 | each |
coriander root
|
*
|
| 1 | x |
kaffir lime
zest only |
* |
| 2.5 | ml |
salt
|
|
| Other ingredients | |||
| 1 | each |
duck
roast |
*
|
| 5 | each |
italian plum (roma) tomatoes
|
|
| 118 | ml |
eggplant
thai |
*
|
| 4 | me |
hot chili peppers
|
*
|
| 4 | each |
kaffir lime leaves
|
*
|
| 0.5 | bunch |
basil
thai |
*
|
| 5 | ml |
coconut
sugar |
*
|
| 7.1E+2 | ml |
coconut cream
|
|
| 1.2 | l |
coconut milk
|
|
| 1 | x |
fish sauce
|
*
|
Directions
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 until boiling.
Add duck pieces and cook until tender. Put the coconut cream into a frying pan, add red curry paste.
Heat over fairly high heat, stiring constantly, until 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.
