Rich Thai Red Curry With Duck And Lychee Recipe
I love spicy food and anything and everything with curry. When I was in Phuket, I fell in love with this awesome red curry dish with Roasted Duck. It was indeed, ‘Love at first Bite’.
This recipe is inspired by the red curry I tasted before and it’s just so convenient when I have leftover roasted duck meat. Why waste it? Since I love combining flavors with fruits, I decided to give a little twist to this traditional Thai cuisine and turn it into a Malaysian-Chinese fusion dish by adding some sweet lychee. It might sound bizarre but trust me, it’s delicious and you won’t be able to get enough of it!
a) Red Curry Paste:
8 dried red chillies, soaked in warm water and drained1 fresh bird’s eye chilli, roughly chopped3 shallots, finely chopped4 garlic cloves, peeled and roughly chopped1 tablespoon of fresh lemongrass, finely sliced1 teaspoon of fresh galangal, finely sliced1 teaspoon fresh coriander roots, choppedGrated rind of one lime12 whole black peppercorns1 tablespoon of coriander seeds1 teaspoon of cumin seeds1 teaspoon of rock salt1 teaspoon of shrimp paste
b) Other Ingredients:
400ml Coconut Milk4 tablespoons of cooking oil1 tablespoon of fish sauce1 teaspoon palm sugar2 Roasted Duck Drumstick2 Roasted Duck Breast12 cherry tomatoes2 long Thai eggplant cut into large chunks8 okra, sliced to two per piece3 fresh kaffir lime leaves, diced1 fresh red chilli, sliced length-wise1 can of lychee, drained1/4 cup firmly packed fresh Thai basil leaves
To make the curry paste, place the cumin, coriander and peppercorns in a frying pan and dry fry over medium heat for 2 minutes or until fragrant.Using pestle-and-mortar, crush the chillies, onion, lemongrass and galangal until it becomes a fine paste. Add in the garlic, coriander roots and lime rind, then the rest of dry ingredients and shrimp paste. Pound until very smooth.Heat 4 tablespoons of cooking oil in a wok over medium heat.Add in the curry paste and let it cook, stirring continuously for 15 minutes until oil rises to the surface.Add in the coconut milk, fish sauce and palm sugar. Bring it to a boil.Reduce heat and let the broth simmer. Add in the roasted duck, tomatoes, eggplants, okra and lime leaves.Simmer for 5 minutes then add in the lychee and sliced red chilli. Stir to combine.Add in the Thai basil only after the curry is off the heat. This will keep the leaves from turning black.Serve with steamed rice.
Take You To Thailand and Malaysia!
So, how do you like it? This dish has the best of both Thai and Malaysian flavours in one bowl. I think that the sweetness of the lychee nicely balances out the richness of the spice paste and gives you a refreshing aftertaste. My mouth is watering just thinking about it!
Any questions about this dish can be asked directly on my Instagram page, @justinescakesandkueh and do follow Butterkicap’sInstagram and Facebook pages for more recipe updates!
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