Roast Duck Red Curry

Roast Duck Red Curry · Gaeng pet Bpet Yang

Authentic Thai Red Curry of Roast Duck.

For the marinated meat:

• 400g duck, (about two fillets)
• 2 teaspoons Thai Gold Light Soy Sauce
• 2 teaspoons Thai Gold Oyster Sauce
• 1 teaspoon Thai Gold Palm Sugar (optional)

For the curry:

• 400ml Thai Gold Organic Coconut Milk
• 2 teaspoons Thai Gold Red Curry Paste
• 2 teaspoons Thai Gold Fish Sauce
• 1 teaspoon raw sugar (optional)
• 250ml chicken stock
• 8 cherry tomatoes
• 200g french beans
• 200g baby corn
• 1 red chili

For the marinated meat:

1. Marinate the duck with oyster sauce, light soy sauce and sugar.
2. Roast for 40 minutes @180 degrees.
3. Leave to cool and slice finely.

For the curry:

1. Add the coconut milk to a saucepan and heat up to just boiling.
2. Add the curry paste and cook until the curry paste has dissolved into the milk, stirring regularly as coconut milk can separate.
3. Add the chicken, fish sauce, chicken stock and sugar.
4. Cook for five minutes, stirring regularly.
5. Add the vegetables and leave cooking for a further 2 minutes or so.
6. Serve with Organic Thai Jasmine Rice, try Thai Gold Brown Organic Jasmine Rice for the softest, tastiest brown rice available.
7. Garnish this dish with some fresh Thai Basil and chopped fresh chili.

• How long does it take to marinate? Marinating time can be very different, read about the marinating technique to know more. 〉〉 Marinade
• You'll need: Pan or saucepan.
• Variations: You can cook this with any meat, seafood or tofu as well - a favourite of ours is duck breast that has already been roasted. To add an even more authentic Thai experience get some Thai vegetables like Thai eggplant.