This is an incredibly flavorful curry, perfect for special occasions. The mild, aromatic Cambodian curry paste beautifully complements the rich, savory flavor of roasted duck, creating a dish that is both comforting and unforgettable. One bite, and you may never look at curry the same way again!
Servings: 6
Ingredients
- 1 Roasted Duck
- 8 cup Water
- 1 medium Onion
- 1.5 cup Water
- 6.5 ounces Angkor Food Red Curry Paste
- 4 cup Long beans 2" length
- 2 cup Carrot 1.5" cubes
- 2 cup Yukon Gold potatoes 1.5" cubes
- 1 medium Onion cut into 1” pieces
- 2 13.5 fl oz coconut cream
- 1 pound Bean Sprout
- Your favorite green leaves for garnish
- 1 pound Egg noodles
Instructions
- Prepare the roasted duck: Remove duck's legs, thighs, and breasts (cut into 4 pieces). Set aside.
Making Duck Broth:
- Simmer the rest of the duck with water and onion until broth is reduce by half. Takes about six hours.
- Strain the duck broth, and separate the broth from fat.
Making Curry Broth:
- Heat 2 tablespoons of duck fat over low temperature.
- Add the Angkor Food Red Curry Paste, stir until the paste is completely dehydrated
- Gradually add and whisk four cups of duck broth into the paste. Bring to boil.
- Add long bean, carrot, and potato. Bring to boil and simmer for 5 minutes
- Add onion, duck legs, thighs, and breasts. Bring to boil and simmer for fifteen minutes until the meat is tender to your liking
- Add coconut cream, mix well bring to softly boil for 1 minute
- Add fish sauce or salt to taste
- Cook egg noodles per package instruction
- Serve with sprout, green leaves, and wedges of limes
Notes
Serve with slices of toasted baguette, or Nom Bunchok (rice noodles) with sprout, lime and fish sauce chili.
Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!
