Kang-Ped Bhet-Yang (Roast Duck Red Curry)
| Yield: | 8 Servings |
| Categories: | Game, Thai |
| RED CURRY PASTE | ||
| 5 | Dry Hot Chili Peppers | |
| 1 | tb | Lemon Grass (Sliced) |
| 2 | sl | Galanga |
| 1 | tb | Coriander Seeds |
| 2 | ts | Cumin |
| 1 | ts | Fennel Seed |
| 1/4 | Ground Nutmeg | |
| 3 | Small Onions | |
| 5 | Cloves of Garlic | |
| 1 | ts | Shrimp Paste |
| 3 | Coriander Roots | |
| Zest from 1/4 Sm Kaffir Lime | ||
| 1 1/2 | ts | Black Peppers |
| 1/2 | ts | Salt |
| OTHER INGREDIENTS | ||
| 1 | Roast Duck | |
| 5 | Plum Tomatoes | |
| 1/2 | c | * Small Thai Eggplants |
| 4 | Fresh Med.Hot Chili Peppers | |
| 4 | Kaffir Lime Leaves | |
| 1/2 | bn | Thai Basils (Horapha) |
| 1 | ts | Coconut Sugar |
| 3 | c | Coconut "Cream" |
| 5 | c | Coconut "Milk" |
| Fish Sauce |
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