Smoked Duck Red Curry
One of my guilty pleasure is a plate of warm jasmine rice topped with generous portion of roasted duck curry. Not much of fiber ; lots of satisfaction, especially when I can get high quality roasted duck.
Finding high quality roasted duck in Tokyo can be tough, especially if you don't live near China Town. So today I decided to use smoked duck in its place.
Below is authentic and easy Smoked Duck Red Curry (แกงเผ็ดเป็ดรมควัน)recipe.
(store bought) one smoked duck breast
red curry paste 2 tbs.
vegetable oil 2 tbs.
tomato 50 grams.
tamarind pulp 3 tbs.
palm sugar 2 tsp.
coconut milk 200 cc.
water 160 cc.
Cut the duck into bite size pieces. Set aside.
Oil the pot. Add in red curry paste, stir until aromatic.
Then add in coconut milk. ( If you used canned coconut milk, shake well before using.)
Add in tomatoes and the duck.
Add in water. Bring to boil until the oil starts to separate from the milk and the sauce is thicken.
Serve immediately with warm jasmine rice.