Vegetarian Red Curry with Roasted Duck (Jay)

Name: Vegetarian Red Curry with Roasted Duck (Jay)
Ingredients: 1 plate vegetarian duck (Jay); 1 cup pea eggplants (about 100 grams); 1 cup cherry tomatoes (about 150 grams); 1 plate pineapple, cut into bite-sized pieces; 1 cup straw mushrooms (about 100 grams); 1 plate green bell pepper (optional); 1 red chili pepper; 10 kaffir lime leaves, torn in half; 1 cup Thai basil leaves (about 20 grams); 4 1/4 cups coconut milk (1 liter); 1 bowl water; 2 tablespoons vegetarian red curry paste (use Southern-style curry paste for added turmeric, about 30 grams); 2 tablespoons palm sugar (about 30 grams); 3 tablespoons soy sauce (about 45 ml); 1 teaspoon salt (about 5 grams); 2 tablespoons shiitake mushroom sauce (about 30 ml)

ฟาง (卢金璇） @cook_8684449

กรุงเทพฯ

Delicious served with steamed rice or rice noodles. The curry has a slightly sweet flavor, with a hint of tartness from the pineapple. The traditional recipe uses black grapes.

ฟาง (卢金璇） @cook_8684449

กรุงเทพฯ

Delicious served with steamed rice or rice noodles. The curry has a slightly sweet flavor, with a hint of tartness from the pineapple. The traditional recipe uses black grapes.

Saved

Ingredients

1plate vegetarian duck (Jay)
1 cuppea eggplants (about 100 grams)
1 cupcherry tomatoes (about 150 grams)
1plate pineapple, cut into bite-sized pieces
1 cupstraw mushrooms (about 100 grams)
1plate green bell pepper (optional)
1red chili pepper
10kaffir lime leaves, torn in half
1 cupThai basil leaves (about 20 grams)
4 1/4 cupscoconut milk (1 liter)
1 bowlwater
2 tablespoonsvegetarian red curry paste (use Southern-style curry paste for added turmeric, about 30 grams)
2 tablespoonspalm sugar (about 30 grams)
3 tablespoonssoy sauce (about 45 ml)
1 teaspoonsalt (about 5 grams)
2 tablespoonsshiitake mushroom sauce (about 30 ml)

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Steps

1

Fry the vegetarian duck until crispy, then cut into pieces (do not cut too small to prevent it from falling apart).
2

Cut the green bell pepper into cubes, tear the kaffir lime leaves in half, pick the Thai basil leaves, and slice the red chili pepper into rings.
3

Remove the stems from the pea eggplants, rinse, and gently crush them to reduce bitterness.
4

Cut the pineapple into bite-sized pieces.
5

Heat a pan with a little oil. Add the curry paste and stir-fry until fragrant. Add a small amount of coconut milk and stir until combined.
6

Add the straw mushrooms and stir-fry with the curry paste. Pour in the remaining coconut milk, then add the green bell pepper, kaffir lime leaves, and pea eggplants. Stir to combine.
7

Season with salt, palm sugar, soy sauce, and shiitake mushroom sauce. Taste and adjust as desired. Add water.
8

When the curry starts to boil, add the pineapple, fried vegetarian duck, Thai basil leaves, and red chili pepper.
9

Lower the heat and gently stir the curry to combine. Serve hot.