Red Curry with Braised Duck over Vegetable Noodles

Name: Red Curry with Braised Duck over Vegetable Noodles
Total time: 1800 s
Yield: Serves 2-4 servings
Ingredients: 1/3 whole braised duck; 6 Thai eggplants; 1 box (about 1 cup/240 ml) coconut milk; 7 oz (200 grams) red curry paste; 1/4 bell pepper; 6 kaffir lime leaves; 3 red chili peppers; 1 pack vegetable noodles

#imademeals @imademeals

Bangkok/Thailand

Had some leftover braised duck, so I made it into a red curry—turned out delicious!

#imademeals @imademeals

Bangkok/Thailand

Had some leftover braised duck, so I made it into a red curry—turned out delicious!

Saved

Ingredients

30 minutes

Serves 2-4 servings

1/3whole braised duck
6Thai eggplants
1 box(about 1 cup/240 ml) coconut milk
7 oz (200 grams)red curry paste
1/4bell pepper
6kaffir lime leaves
3red chili peppers
1 packvegetable noodles

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Steps

30 minutes

1

Cut the braised duck into bite-sized pieces.
2

Boil the vegetable noodles or any noodles you like. You can also serve this curry with hot steamed rice.
3

Sauté the red curry paste until fragrant. Add the kaffir lime leaves, then pour in the coconut milk. Simmer until it comes to a boil, then season with palm sugar and fish sauce to taste.
4

Add the Thai eggplants, braised duck, and bell pepper. Stir everything together until well combined, then spoon the curry over the prepared noodles with a bit of sauce. Toss the noodles to absorb the flavors before eating.