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Thai Green Curry with Roasted Duck and Young Chilies Recipe
By Hanuman © Thaifoodmaster.com
Servings:
4
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Ingredients
1x
2x
3x
1 1/2
cups
grilled duck (เป็ดย่าง)
4
cups
coconut cream (หัวกะทิ)
3
cups
coconut milk (หางกะทิ)
2 cups
young green long chili (phrik noom) (พริกหนุ่ม)
1
teaspoon
coriander seeds (malet phak chee) (เมล็ดผักชี) (S2)
1
teaspoon
cumin seeds (malet yeeraa) (เมล็ดยี่หร่า) (S3)
2
tablespoons
kaffir lime leaves (ใบมะกรูด)
2
cups
Thai basil (ใบโหระพา)
Season with
1
part
fish sauce (น้ำปลา)
1/2
part
palm sugar (น้ำตาลมะพร้าว)
Green curry paste
1/4
cup
fresh bird’s eye chili (kee noo suan) (พริกขี้หนูสวนสด)
1
tablespoon
sea salt (เกลือทะเล)
1/3
cup
lemongrass (ตะไคร้)
thinly sliced
1 1/2
tablespoons
galangal (ข่า)
thinly sliced
2
tablespoons
coriander roots (รากผักชี)
1/2
tablespoon
kaffir lime zest (ผิวมะกรูด)
1
tablespoon
chili plant leaves (ใบต้นพริก)
3
tablespoons
Thai garlic (กระเทียมไทย)
thinly sliced
3
tablespoons
shallots (หอมแดง)
finely chopped
1
tablespoon
fermented shrimp paste (kapi)(กะปิย่างไฟ)
kapi
1
teaspoon
coriander seeds (malet phak chee) (เมล็ดผักชี) (S2)
1
teaspoon
cumin seeds (malet yeeraa) (เมล็ดยี่หร่า) (S3)
4
pieces
Siam Cardamom pods (luuk grawaan) (ลูกกระวาน) (S4)
Instructions
Green young chilies.
Restaurant-made roasted duck
An overview image of the curry paste ingredients.
Pound all the ingredients into a smooth paste. Set them aside.
In a cooking pot, heat the coconut cream until it breaks (cracked), and oil appears.
Fry the curry paste in the cracked coconut, gradually adding more coconut cream.
Add hand-torn kaffir lime leaves, ground roasted cumin seeds, and ground roasted coriander seeds.
Add coconut milk.
Add palm sugar.
Add fish sauce.
Add coconut cream.
Add ground roasted cumin seeds and ground roasted coriander seeds.
Add the roasted duck.
Add the green young chilies
Add kaffir lime leaves.
Add Thai basil.
Add coconut cream.
Serve