Red Duck Curry
Red duck curry
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Hey everyone, hope you are having an amazing day today. Hey everyone, it's Drew, enjoyable to my recipe site. Today, I will operate you a way to make a distinctive dish, Red duck curry. One of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
Red duck curry is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes delicious. It's enjoyed by millions daily. They're nice and they melody fantastic. Red duck curry is something which I've loved my whole life.
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To get started like this particular recipe, we have to prepare a few ingredients. You can have Red duck curry using 23 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Red duck curry:
- 400ml can lite coconut cream
- 1/2 Chinese barbecue duck, skin and bones removed, scratchily chopped
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 565g can lychees, drained
- 14 cherry tomatoes
- 1/4 cup firmly packed lively Thai basil leaves
- 3 well-ventilated Kaffir lime leaves, deveined, on the subject of torn
- 1 well-ventilated red chilli, sliced lengthways
- 1 open green chilli, sliced lengthways
- Steamed jasmine rice, to benefits
- 5 dried red chillies, soaked in tender water, drained
- 1/4 red onion, finely chopped
- 3 tsp finely chopped blithe lemon grass
- 1 tsp finely chopped open galangal
- 4 garlic cloves, finely chopped
- 1 tsp finely chopped blithe coriander roots
- 1/2 tsp finely grated Kaffir lime rind
- 10 peppercorns
- 3 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp rock salt
- 1 tsp shrimp glue gum
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Steps to make Red duck curry:
- To make curry paste, place chillies, onion, lemon grass and galangal in a mortar and pestle, and pound until crushed. go to garlic, coriander roots and lime rind, and pound until crushed. collect sum up peppercorns, coriander seeds, cumin seeds, salt and shrimp paste, and pound until smooth. (Alternatively, place in a small food processor and process until smooth.)
- Place 125ml (1/2 cup) of the coconut cream in a medium wok or medium frying pan on top of higher than a medium-high heat and bring to the boil. go to 2 tablespoons of the curry glue paste cement and cook, stirring, for 2 minutes or until fragrant.
- ensue the unbending coconut cream, duck, fish sauce and sugar. condense reduce cut heat to medium and simmer, uncovered, stirring occasionally, for 8-10 minutes or until sauce thickens. amass the lychees, tomatoes, Thai basil, Kaffir lime leaves and red and green chillies, and cook, stirring until mad through. Divide in the course of serving bowls and promotion with the rice.
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