The most unusual of this recipe is the Thai rambutans, the fruit he added the semi-sweet wine to balance spicy curry.Jackfruit can be replaced with much success, if you cannot obtain rambutans. duck, however, it is essential, that has a soft meat that blends with the dish. If you can't handle duck, try one of the other pork or chicken curry red recipes on this site instead!
Ingredients for 2 persons
100 gms Duck
Coconut milk 200 ml.
Boiling water
3 tablespoons of Red Thai curry paste
2 tablespoons brown sugar
2 tablespoons of oil
Chili red 2
5 basil leaves
4 Citrus Kaffir leaves
5 Cherry Tomatoes
1 teaspoon salt
2 tbsp fish sauce
2 raw Potatoes in cubes
4 Rambutans (from a can is better than fresh to this recipe)
Preparation
1. Boil the potatoes in water until they are cooked, drain the water, leaving only about 100 mls remaining in the pot.
2. wipe the duck meat and cut into strips.
3. In a skillet, fry the curry paste in oil for a few seconds-this will release the flavors-then add the duck and stir fry in hot oil. once again this only needs to be done for a few seconds.
4. cut the peppers and kaffir leaves into smaller pieces and add to skillet with duck.
5. Add the coconut milk, salt, sugar, and fish sauce and FRY for 2 minutes.
6. Add the contents of the skillet for potato pan and bring the liquid to the boil Again.
7. Add rambutans, basil leaves and cherry tomato and serve immediately.
Serve with
Hot Thai fragrant rice
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