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Cambodian Roasted Duck Curry (Kary Thear Kwai)

Update for Duck@@
This is the only curry that my mother would make for special occasions serve with rice noodle, or baguette. It is mild curry flavor and heat, naturally sweet from coconut milk and veggies (onion, long beans, bamboo, carrot, and potatoes). Prepared with large pieces of chicken. My favorite way to enjoy this curry is with slices of baguette.
Prep Time20 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Cambodian, Khmer
Keyword: Cambodian Curry, Chicken Curry, curry, Khmer Curry, Red Curry
Author: angkorchef

Ingredients

  • 2 tbsp Avocado Oil
  • 6 ounces Angkor Food Red Curry Paste
  • 2 pounds Chicken thigh 1.5" cubes
  • 2 tbsp Fish sauce
  • 2 cup Chicken broth
  • 1 cup Bamboo shoots  slice 1/2" thick
  • 1 cup Onion cut into ½” pieces
  • 1 cup Long beans 2" length
  • 1 cup Carrot 1" cubes
  • 1 cup Yukon Gold potatoes  1" cubes
  • 13.5 fl oz coconut cream

Instructions

  • Heat up oil over medium heat
  • Add the Angkor Food Red Curry Paste, stir until the paste is completely dehydrated
  • Add chicken and continue to stir to allow the paste to evenly coated the meat. Continue cooking until the meat is firm.
  • Add fish sauce and broth; bring it to boil. Add bamboo and onion simmer until the chicken is done (at least 165ºF) about 10 minutes.
  • Add long bean, carrot and potato. Bring to boil, then simmer until the carrot is tender about 5 minutes.
  • Add coconut cream, mix well bring to softly boil for 1 minute

Notes

Serve with slices of toasted baguette, or Nom Bunchok (rice noodles) with sprout, lime and fish sauce chili.