💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › asia › thai › recipe67.txt captured on 2022-06-11 at 22:54:10.

View Raw

More Information

-=-=-=-=-=-=-



             KANG-PED BHET-YANG - THAI ROAST DUCK RED CURRY.

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Main dish                        Poultry
                Thai

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----RED CURRY PASTE-----
   5                    Dry Hot Chili Peppers.
   1       tb           Lemon Grass (Sliced).
   2       sl           Galanga.
   1       tb           Coriander Seeds.
   2       ts           Cumin.
   1       t            Fennel Seed.
   1 1/2   ts           Black Peppers.
     1/4                Ground Nutmeg.
   3                    Shallots.
   5                    Cloves of Garlic.
   1       t            Shrimp Paste.
   3                    Coriander Roots.
                        Zest from 1/4 Sm Kaffir Lime
     1/2   ts           Salt
                        -----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       t            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.
 


                   - - - - - - - - - - - - - - - - - -