Thai roast duch red curry (kang-ped bhet-yang)

Yield: 8 servings

Measure Ingredient
5 Dry Hot Chili Peppers
1 tablespoon Lemon Grass (Sliced)
2 slices Galanga
1 tablespoon Coriander Seeds
2 teaspoons Cumin
1 teaspoon Fennel Seed
¼ Ground Nutmeg
3 smalls Onions
5 Cloves of Garlic
1 teaspoon Shrimp Paste
3 Coriander Roots
Zest from 1/4 Sm Kaffir --
1½ teaspoon Black Peppers
½ teaspoon Salt
1 Roast Duck
5 Plum Tomatoes
½ cup * Small Thai Eggplants
4 Fresh Med.Hot Chili Peppers
4 Kaffir Lime Leaves
½ bunch Thai Basils (Horapha)
1 teaspoon Coconut Sugar
3 cups Coconut "Cream"
5 cups 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.

Translated by Padej Gajajiva from "Homemaker, Book 2" by Ponsee Gajajiva.

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