Recipe:Red Curry with Roast Duck แกงเผ็ดเป็ดย่าง

Red Curry with Roast Duck แกงเผ็ดเป็ดย่าง

Ingredients (Serve for 2 people)

• 100g Maesri red curry paste SKU: 625.18
• ¼ Kent Pumpkin, chopped
• 6 Cherry tomatoes, sliced
• 4 O-Cha Lychee SKU: 628.81
• 3 Thai Eggplants, chopped
• 2 long chilies, sliced
• 200ml coconut cream
• 100g Ochid bamboo shoot slices SKU: 426.76
• 1 slice of pineapple
• 1 roast duck leg SKU: 200.80
• 1 tablespoon  O-Cha palm sugar SKU: 417.32
• 1 tablespoon Megachef fish sauce SKU: 425.17
• 2 cubes of O-Cha frozen sweet basil leaves SKU: 220.36

Instructions:

Prepare the Ingredients:

1. Chop Kent Pumpkin, Cherry tomatoes, Thai Eggplants, and slice long chilies.
2. Boil the pumpkin until tender.

Create the Base:

1. In a pan, add coconut cream.
2. Stir in 2 tbsp of Maesri Red Curry Paste.
3. Add more coconut cream.
4. Toss in Thai eggplants, O-Cha Lychee, pineapple pieces, and cherry tomatoes.
5. Stir well to mix the ingredients.

Add Flavour:

1. Add 1 tbsp of O-Cha palm sugar and Megachef Fish Sauce.
2. Add Orchid Bamboo Slices and sliced long chilies.
3. Add boiled chopped pumpkin.

Prepare the Roast Duck:

1. Grill a pineapple slice in a pan.
2. Grill the roast duck in the pan.
3. Place the crispy-skin roast duck leg on top
4. Enjoy the Red Curry with Roast Duck alongside steamed Lion Jasmine Rice.