Recipes - Thai

Red Curried Duck with Glass Noodle Salad
Red curried duck with glass noodle salad


This dish consists duck marinated in Thai red curry, and is served with glass noodles and greens
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Salad
Cook Method: Pan-Fry
Cuisine: Thai









Ingredients:

½ cup cucumber (cut into strips seeped in 1 tsp salt for 15 mins and washed)
600g duck or chicken maryland
50g red curry paste
100g Erawan Medium Rice Stick Noodles (soaked in hot water until soft for approximate 10 mins and drained)
1 cup bean shoots (washed)
¼ cup mint (shredded)
50g Poonsin Vietnamese Salad Dressing
1 stalk spring onion (sliced diagonally)




Steps:
  1. Marinate duck or chicken breast in spice paste for 1 hr.
  2. Pan-fry in a little oil for 5 mins on both sides until golden; set aside and keep warm.
  3. Combine noodles, vegetables, mint and salad dressing well.
  4. Place noodles on a plate. Slice meat in 2.5cm slices and arrange on noodles.
  5. Garnish with spring onions.

 


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Red Curried Duck with Glass Noodle Salad

Red Curried Duck with Glass Noodle Salad

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This dish consists duck marinated in Thai red curry, and is served with glass noodles and greens

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Salad
Cook Method: Pan-Fry
Cuisine: Thai
Ingredients

½ cup cucumber (cut into strips seeped in 1 tsp salt for 15 mins and washed)
600g duck or chicken maryland
50g red curry paste
100g Erawan Medium Rice Stick Noodles (soaked in hot water until soft for approximate 10 mins and drained)
1 cup bean shoots (washed)
¼ cup mint (shredded)
50g Poonsin Vietnamese Salad Dressing
1 stalk spring onion (sliced diagonally)

Instructions
  1. Marinate duck or chicken breast in spice paste for 1 hr.
  2. Pan-fry in a little oil for 5 mins on both sides until golden; set aside and keep warm.
  3. Combine noodles, vegetables, mint and salad dressing well.
  4. Place noodles on a plate. Slice meat in 2.5cm slices and arrange on noodles.
  5. Garnish with spring onions.

 

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