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.

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Red Curry with Chicken

Ingredients

-Chao Koh Coconut Milk ½ can

-Mao Ploy Red Curry Paste 1 packet (50 g)

-Vegetable oil 2 tablespoons

-Chicken breast, diced 1 cup

-Water 3 cups (250 ml.)

-Mushroom or pea aubergine (eggplant) 1 ½ cup

-Fish sauce 1 tablespoon

-Palm sugar 2 teaspoons

-Kaffir lime leaves, shredded 2 tablespoons

-Sweet basil leaves 1/3 cup

-Red chili, shredded 1 tablespoon

Direction

1-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.

2-Put in the chicken and stir-fry for about 2-3 minutes. Add water and the rest of coconut milk, heat until boiling.

3-Put in the mushroom or pea aubergine (eggplant)

4-Season with fish sauce and palm suger

5-Add the kaffir lime leaves, sweet basil leaves and red chilli

6-Transfer to a serving bowl. Serve hot with steamed rice.

Chicken Curry Recipe

Ingredients

-Mao Ploy Coconut Milk ½ can

-Mae Ploy Red Curry Paste 1 packet (50g)

-Drumstick chicken 8 pieces

-Ginger, pound into paste 2 tablespoons

-Vegetable oil 2 tablespoons

-Water 3 cups (250 ml.)

-Potato, medium size, cut into cube 4 pieces

-Onion, medium size, cut into wedge 2 pieces

-Salt ½ teaspoon

-Sugar 2 tablespoons

Direction

1- Rub in the ginger paste to the drumstick chicken. Marinate it for 45-60 minutes in a refrigerator.

2- Heat the oil in a work. Add Mae Ploy Red Curry Paste and ½ cup Mae Ploy Coconut Milk, stir-fry until good aroma develops.

3-Add 1 cup of water. Put in the marinated drumstick chicken. Simmer until the chicken is tender.

4- Put in the potato, onion, 2 cups of water, and the rest of coconut milk.

5- Season with salt and sugar.

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