June 11, 2008

Roasted Duck Red Curry Recipe

Ingredients

Chao Koh Coconut Milk ½ can
Mae Ploy Red Curry Paste 1 packet (50 g)
Roasted duck breast 2 pieces (150g)
Vegetable oil 2 tablespoons
Water 2 cups
Pineapple ½ cup
Grape, remove seed ½ cup
Pea aubergine (eggplant) ¼ cup
Fish sauce 1 tablespoon
Palm sugar 1 teaspoon
Red chili, shredder 1 tablespoon
Sweet basil leaves ¼ cup

Direction

1- Cross-cut roasted duck breast into a thick slice of 4 cm
2- Heat the oil in a work. Add Mae Ploy Red Curry Paste and ½ cup Chao Koh Coconut Milk, stir-fry until good aroma develops. Add water and heat until boiling
3- Put in the pineapple and pea aubergine. Bring to a boil again
4- Season with fish sauce and palm sugar
5- Add basil leaves, red chili
6- Transfer to a serving bowl. Serve hot with steamed rice.

2 comments:

Chance said...

no more updates? i think your blog is great! this is the first time i've been here. i found it by chance through google. it looks like you put in a lot work. thank you for uploading pictures of khmer dresses and recipes!!

Anonymous said...

I agree with above comment. Great Job. Most entertaining, most educational, and most interesting of all websites of Cambodia that I have found so far. I am trying to educate myself on my own culture. Thank you for your help!