Curry Duck
by The art of eating
Favorite
Difficulty
Hard
Time
20m
Serving
2
The taste is sweet, spicy, salty and fresh"
1. Cut the red pepper into 5cm long and 1cm wide strips.
2. Cut the yellow pepper into 5cm long and 1cm wide strips.
3. Cut kidney beans into diamond-shaped pieces of 5 cm and cook them with boiling water.
4. Cut the shallots into 5cm long and 1cm wide diamond-shaped strips.
5. Chop the coconut sugar into cubes with a knife, and then cut the pineapple into 1cm x 1cm cubes.
6. After the duck is cooked in store-bought stew, the bones are removed in half and set aside.
7.
Boil the peanut oil into the green onions, red pepper strips, yellow pepper strips, and kidney beans in a wok and fry for 10 seconds.
Then add 50 ml of red curry paste coconut milk water to boil, and cook for 5 minutes on low heat.
8.
Pour the prepared red curry sauce water into the soup plate.
Then put the stewed duck boneless slices into 0,5cm wide slices and lay them flat on top of the juice.
9. In order to look good, you can also use a small spoon to scrape the coconut milk into the container and drip it around the duck (the white dots in the picture), and then you can serve it.
Tips:1. The red curry paste is made from Thailand, because they are processed and taste good
2. The stewed duck should not be too bad, everything is two
3. You can put more coconut sugar, according to the basic habits of family members.
4. Coconut milk can also be added a little more, can have more coconut milk fragrance
