|
The most unusual part of this recipe is the rambutans, the semi-sweet Thai fruit, added to balance the spicy curry. Lychees or pineapple can be substituted if rambutans are unavailable. Red Curry is famous of Thai food. This dish mix with duck and red curry. Thai ingredients make smell good is from coconut milk and herbs. A lot of Thai food used coconut milk and curry, that why Thai kitchen always have coconut milk, Thai curry , herbs.
|
|---|
Ingredients (Serves 4)
-
8oz/200g Duck
-
1 400ml can Coconut Milk
-
4 Tablespoons Thai Red Curry Paste (Adjust to taste)
-
2 Tablespoons Palm Sugar
-
3 Tablespoons Oil
-
10 Sweet Basil Leaves
-
10 Cherry Tomatoes
-
1 Teaspoon Salt (Adjust to taste)
-
4 Tablespoons Fish Sauce (Adjust to taste)
-
4 Raw Potatoes – Cubed (or, for speed, use canned)
-
8 Rambutans – Canned
Cooking Instructions
-
Boil the potatoes (if not using canned) and set aside.
-
Clean the duck and slice the meat into strips.
-
Fry the red curry paste in the oil for few seconds - this will release the flavours - then add duck and stir fry in the hot oil. Again, this only needs to be done for a few seconds.
-
Cut the chillies and kaffir leaves into smaller pieces and add to the frying pan with the duck.
-
Add the coconut milk, salt, sugar and fish sauce, and simmer for 2 minutes.
-
Add the potatoes and bring the liquid back to the boil. Ensure potatoes are heated through
-
Add the peeled skin of rambutans, basil leaves, and cherry tomatoes, heat through for 30 seconds and serve (with Thai Fragrant Rice).