Recipes - Thai

Roasted Duck Curry
roasted duck curry


A scrumptious Thai curry served as a special meal, Roasted duck curry gives the full- bodied flavor with well balanced taste with red curry, tomato and Thai herbs.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Simmer
Cuisine: Thai









Ingredients:

1 roasted duck (deboned and cut bite size)
½ jar Valcom Red Curry Paste
1 tbsp coriander powder
2 tsp cumin powder
½ tsp nutmeg powder
¼ tsp pepper powder
1 cup extra light coconut milk (¼ cup coconut milk + ¾ cup water)
½ cup coconut milk
3 cup light coconut milk (1½ cup coconut milk + 1½ cup water)
1 tsp sugar
1 tbsp Squid Brand Fish Sauce
1½ cup pineapple titbits
¾ cup pea aubergine or eggplant (cubed)
½ cup cherry tomatoes (cut halves)
3 kaffir lime leaves (torn) or 3 tbsp Valcom Kaffir Lime Leaves
½ cup basil leaves
¼ cup unsweetened pineapple juice
3 tbsp oil




Steps:
  1. Place extra light coconut milk in a saucepan and bring to the boil over medium heat, combine roasted duck and boil until the meat softens. Remove the duck meat and set aside
  2. Mix well coriander, cumin, nutmeg and pepper with the curry paste before stir frying in heated oil over low heat until fragrant. Slowly add coconut milk, stir fry until oil appears, then combine the duck meat and stir through
  3. Transfer the curry mixture into a saucepan, combine light coconut milk, stir well. Bring to the boil and continue cooking over medium heat for 5 mins, add fish sauce, sugar, pineapple juice, pineapple titbits and eggplant. Mix well.
  4. While boiling, add tomatoes, kaffir lime leaves, basil leaves. Return to the boil and remove from heat.
  5. Your Roasted Duck Curry is ready!

asianinspirations.com.au
www.facebook.com/AsianInspirations
Roasted Duck Curry

Roasted Duck Curry

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...Loading...

A scrumptious Thai curry served as a special meal, Roasted duck curry gives the full- bodied flavor with well balanced taste with red curry, tomato and Thai herbs.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Simmer
Cuisine: Thai
Ingredients

1 roasted duck (deboned and cut bite size)
½ jar Valcom Red Curry Paste
1 tbsp coriander powder
2 tsp cumin powder
½ tsp nutmeg powder
¼ tsp pepper powder
1 cup extra light coconut milk (¼ cup coconut milk + ¾ cup water)
½ cup coconut milk
3 cup light coconut milk (1½ cup coconut milk + 1½ cup water)
1 tsp sugar
1 tbsp Squid Brand Fish Sauce
1½ cup pineapple titbits
¾ cup pea aubergine or eggplant (cubed)
½ cup cherry tomatoes (cut halves)
3 kaffir lime leaves (torn) or 3 tbsp Valcom Kaffir Lime Leaves
½ cup basil leaves
¼ cup unsweetened pineapple juice
3 tbsp oil

Instructions
  1. Place extra light coconut milk in a saucepan and bring to the boil over medium heat, combine roasted duck and boil until the meat softens. Remove the duck meat and set aside
  2. Mix well coriander, cumin, nutmeg and pepper with the curry paste before stir frying in heated oil over low heat until fragrant. Slowly add coconut milk, stir fry until oil appears, then combine the duck meat and stir through
  3. Transfer the curry mixture into a saucepan, combine light coconut milk, stir well. Bring to the boil and continue cooking over medium heat for 5 mins, add fish sauce, sugar, pineapple juice, pineapple titbits and eggplant. Mix well.
  4. While boiling, add tomatoes, kaffir lime leaves, basil leaves. Return to the boil and remove from heat.
  5. Your Roasted Duck Curry is ready!

You May Also Like

Honey Soy Sticky Chicken

Honey Soy Sticky Chicken

Asian Soup Accompaniments

CNY 2016 WINNERS

Kate Brodhurst

Rosalin Kristiani

Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

Lillie Giang

Justine Withers

Julia Brodska

Josephine Chan

Sally-Ann Haw

Store Locator

Find your nearest Asian Store

Search


Our Newsletter

Sign up for an authentic Asian experience. From exotic cuisines to fascinating destinations to cooking competitions and monthly giveaways - Discover the Authentic