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    Jules's Blurb:  This Crispy Duck Red Curry Recipe came about purely by being requested in the forum by one of our members "Tony Milligan" and then other members voted for it.  It ended up as joint favourite of "voted for recipes" members would like to see Khwanjai make in May, so she did!

Crispy Duck Red Curry Recipe

(Choo Chee Bhet Kgrob)

How to Make Crispy Duck 

Ingredients:

Serves 2 people
300g Duck breast or leg
1 3/4 Cups Coconut milk
3 Kaffir Lime leaves (or 1 tbs when chopped)
3 Thai Chillies depending on size
1/2 Cup Bell peppers when chopped (red  and yellow)
1-tbs Red curry paste
2 tbs Fish sauce
1 ts Palm sugar, heaped (or demarara 2nd choice)
1 tbs Chicken stock powder (1 cube)
2 Cups Oil
Salad of choice to garnish

Preparation:

Remove the skin from the duck meat, and slice finely, cut the duck breast in two, (assuming you have 1 x 300g breast) keep separate
 
Pour half your fish sauce into the meat and leave to soak for 30 minutes or an hour is better

Cut up the bell peppers into bite size pieces
 
Slice Thai chillies lengthwise
 
Finely chop Kaffir lime leaves and slice chillies lengthwise
 
Rinse Kaffir lime leaves and tear in pieces
 

Cooking Instructions:

    Meat First:
Actually it's the duck skin first, heat wok with oil to medium and cook the skin until light golden brown and remove,  next add duck pieces and cook for a bout five minutes or until a nice rich golden brown colour and remove
 
Place the skin back into the oil to finish off to a deep golden brown and remove to drain, switch woks for a clean one
 

    Curry Sauce:
Pour half of the coconut milk into a hot wok or pan, then simmer 5-7 minutes until it reduces and cracks, see video

Next add the red curry paste, stir and mix it into the coconut milk, stir constantly until fully mixed. (lower the heat if it splatters, you're too hot) Carry on stirring as it reduces further, you're looking for a grainy texture, see video
 
Now add remaining fish sauce, palm sugar and chicken stock powder and stir in well

Now add the rest of the coconut milk and bring to boil
 
Once boiling, add bell peppers, chillies and 2/3 of your kaffir lime leaves to the red curry, continue stirring for about 2 minutes
 
Do a taste test, (add palm sugar or fish sauce as you feel is right) test again, if you're happy leave  it alone!

Lastly cut up the meat into bite sized slices and it's..... Done!

Serving Suggestions:

    Serve hot lay the meat slices on a bed of fresh lettuce and cucumber, with some red bell pepper and chillies to garnish, sprinkle the crispy skin on top, with Jasmine rice or rice noodles as a side dish.  Also we suggest a side dish of fresh salad, such as cabbage, crisp lettuce, cucumber and especially coriander.  A nice delicately savoury flavoured soup to go with this is our Lettuce and Pork Soup Recipe which will balance out your whole meal and contrast nicely with the rich and spicy flavours of the curry.  If you fancy something more substantial try our Pork Stuffed Cabbage Soup Recipe or maybe our Thai Steamed Eggs Recipe all of which are delicious! 
 

For the Best Results:

    Members watch the video tutorial because the recipe and photo's only give you about 5% of the information available in the video. In fact the only thing the video can't show you is the smell & taste, but hey?  We try!!

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