Red curry with roasted duck [Keang-Phed-Bhed-Yang] (แกงเผ็ดเป็ดย่าง)

Ingredients

1. Roasted duck only meat section cut into well piece 1 piece

2. Curry paste ready made 300 grams

3. Plum tomato took off stem 15 pieces

4. Zalacca wallichiana 3 pieces

5. Green-Red-Yellow chili cut diagonaally 5 pieces

6. Basil leave 1 cup

7. Kaffir lime leaves minced (possible to cut coarsely) 5 leaves

8. Fish sauce 2 tablespoons

9. Palm sugar 2 tablespoons

10. Coconut milk ready made (500 grams) 2 box

Recipes of curry paste for fresh made

1. Big dried red chili deseeded, soaked 8-9 pieces

2. Galangal minced 1/2 teaspoon

3. Lemon grass minced 2 tablespoons

4. Red shallots minced 2 tablespoons

5. Garlic chopped 1 1/2 tablespoons

6. Kaffir skin minced 1 teaspoon

7. Cilantro seeds, cumin roasted 2 tablespoons

8. Shrimp paste grilled 1 teaspoon

9. Salt 1 teaspoon

Directions

1. Grind all curry recipes until well combined. Set aside.

2. Heat 1/2 box of coconut milk in the skillet and simmer until fatty cream. Add curry paste and stir-fry until aromatic.

3. Add the leftover coconut milk, boiling, add duck meats, add season with fish sauce and palm sugar.

4. Put tomato, zalacca wallichiana, green-red-yellow chili, kaffir leaves, basil leaves. Ready to serve.

Tags: Curry, Roasted duck