Thai Red Curry Duck
Ingredients
- 2-3 tbsp The Origin of Taste – Thai Red Curry Paste
- 1 cup Jasmine Rice
- 3 tbsp Vegetable Oil
- 400 ml Coconut Cream
- 200 ml Liquid Chicken Stock or 1 tbsp of Chicken Stock Powder
- 2 breasts Roasted Duck or you could roast a duck yourself swap with protein of your choice
- Golf Ball Eggplant * quartered
- Red Capsicum cut into strips
- Snake Beans * cut into 4-5 cm lengths
- Bamboo Shoots *
- Cherry Tomatoes halved
- Coriander for Garnish optional
- Chopped fresh Chilli if you like it hot
- Crispy Fried Shallots optional
- Salt and Sugar to taste e.g. Fish Sauce, Palm Sugar
Instructions
- Wash rice thoroughly before cooking
- Slice the Duck into medium size pieces
- Heat a deep fry pan (or wok) to a medium heat and add oil
- Add Roasted Duck and The Origin of Taste – Thai Red Curry Paste and stir fry for about 3 minutes until fragrant
- Stir in the coconut cream and chicken stock and allow it to come up to a gentle simmer for about 5 minutes
- Season by adding about 1 tablespoon each of fish sauce and palm sugar (to taste)
- Stir through, taste again and adjust seasoning to your likening
- Add Bamboo Shoots and cook for 1 minute
- Then add Golf Ball Eggplant, Red Capsicum, and Snake Beans
- Simmer for just long enough to heat vegetables (not cooked through), about 1 – 2 minutes max
- Ladle curry into a sperate bowl
- Garnish with coriander leaves
- If you are spicing it up, add chopped fresh chillies or serve on the side in a bowl
- Then top your Thai Red Curry Duck with Crispy Fried Shallots (if using)
- Serve steamed Jasmine Rice separately and add to curry as desired
- Before eating, take photo and share!!!
- Bon Appetit
Notes
* These ingredients can be substituted with:
Fresh Button Mushrooms (quartered),
Green Beans, Snow Peas, Broccoli, Carrot, etc.
(whatever you can get your hands on)