Green curry with roast duck

Thai food Thai food Thai food 


Roasted duck curry mixture.
Slice the duck pieces 1/2 a.
150 g green pepper, spices.
Eggplant 5 balls.
Chopped 1/2 cup.
Red pepper, cut into 3 pellets ricochet.
5 kaffir lime leaves, torn.
Games used thyme 1/2 cup.
2 tablespoons fish sauce.
Sugar 2 tsp.
500g white grated coconut.
How to make curry duck.

1. Cut into 4-6 pieces of eggplant as a child and then immersed in water, leave it to the eggplant flesh black.
2. Juice 3 cups coconut milk to the coconut milk over low heat so that it is divided into 1/2 cup.
3. The coconut milk into a saucepan and heat into the medium. Let it simmer very different. Remove the spices and stir the onion.
4. Season with fish sauce, sugar, stir to combine, then remove the duck. Add eggplant and stir into the stew.
5. Lap all the ingredients into the pot with the remaining coconut milk. Heat until boiling. The duck meat was tender prior to the lime light sprinkle of cayenne pepper, sweet basil leaves served in a bowl and stir plate.