The Recipe
Thai Red Duck Curry
COOK TIME : a few secondsPREP TIME : a few seconds
From love & olive oil
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Ingredients
DESCRIPTION
No description provided.
INGREDIENTS
- For Curry Paste:
- 4 large dried New Mexico or guajillo chiles, stemmed, halved, seeded
- 1 to 2 dried Thai red chiles or other hot chile (optional, to taste)
- 2 medium shallots, halved
- 8 garlic cloves
- 1 2-inch piece ginger, peeled and coarsely chopped
- 1/4 cup chopped cilantro stems
- 1 tablespoon ground coriander
- 1 tablespoon ground turmeric
- 2 teaspoons red curry powder
- For Soup:
- 2 tablespoons vegetable oil
- 2 14-ounce cans unsweetened coconut milk
- 2 cups low-sodium chicken broth
- 1 1/2 pounds duck legs (about 4) or duck breasts (substitute chicken if desired)
- 1 tablespoon fish sauce (or more to taste)
- 1 tablespoon soy sauce (or more to taste)
- 1/2 tablespoon light brown sugar (or to taste)
- 1 cup pineapple chunks, from about 1/4 fresh pineapple
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, seeded and thinly sliced
- Toppings:
- bamboo shoots (optional)
- 1/4 red onion, thinly sliced
- small handful fresh basil leaves, roughly chopped
- cilantro sprigs (optional)
- bean sprouts (optional)
- Lime wedges
- Jasmine rice, for serving
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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