Red curry (Thai: แกงเผ็ด; rtgs: kaeng phet, IPA: [kɛːŋ pʰèt], lit: spicy soup) is a popular Thai dish consisting of red curry paste cooked in coconut milk and added with meat; such as chicken, beef, pork, duck or shrimp, or vegetarian protein source such as tofu.
Red Curry (Blue Elephant)
Preparation : (for 2 servings)
- 35 g. Red Curry Paste
- 1 pack of Coconut Cream Powder
- 1 pack of Premium Fish Sauce
- 1 pack of Thai Dried Spices
- 200g. Sliced duck magret or fillet, Semi-roasted
- 100g. Pineapple (cut into dice)
- 4 Cherry tomato cut in half
- Canned Lychee or Grapes (optional)
Direction :
- Pour the Coconut Cream Powder in a bowl, add 250 ml. of hot water to dissolve, and set aside.
- Slice the cherry tomatoes into halves, dice the pineapple into large cubes, and slice the grilled duck breast.
- Heat 1 Tbsp.of vegetable oil in a sauce pan.
- Add the Red Curry Paste and stir-fry until aroma develops and lower the heat.
- Add the Coconut Cream. Bring to boil.
- Add the duck breast, and all the fruits and vegetables you might be using, and the Thai Dried Spices.
- Season with Fish Sauce and Sugar to taste.
Note : If you're using any canned fruits remember they are already pretty sweet, so lessen or omit the sugar from this recipe.
8. Simmer until cooked through.
Serve hot with Thai Jasmine Rice.
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