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Thursday, March 4, 2010

Cà Ri Vịt Quay (Roasted Duck Red Curry)

It was lunch time. My daughter and I went to a friend's house for cháo gà (chicken porridge) but instead ended up with a bonus dish of delicious roasted duck red curry over steamed rice.  I personally don't like curry in general but her Roasted Duck Red Curry was so good that I was inspired to replicate the dish  for my family to try, especially for my dear husband who is a curry fanatic.  I plan to make this dish for my youngest daughter's 2nd birthday.  So if  you cannot make the party, below is a recipe for you to enjoy.   

This Roasted Duck Red Curry recipe is very simple to prepare.  You can make a pot of this delicious curry in about 20 minutes.  There are many kinds of vegetable that would go well with curry.  However, yellow curry tends to go well with potatoes, avocados, onions and carrots. 
Red curry pairs well with pumpkin, pineapple, mangos, bell peppers, bamboo shoots, brocolli, carrots, eggplants and tomatoes.  Green curry goes well with bamboo shoots, green beans, eggplants,  bell peppers and carrots.

As for meat, chicken, duck, beef or pork will make great curries. If you like  seafood then prawn, scallop, mussel, grilled salmon and calamari are a great combination.  

The only ingredients missing from my dish and I think they enhance each other's flavor well are sweet mangos, basil and kiffer lime leaves.  I would eliminate bamboo shoots for the mango.  The result was a satisfying  marriage of fruits, vegetables and herbs marinated in the sweet aroma of roasted duck and coconut milk. My mother-in-law enjoyed her bowl with a whole loaf of bread.  Yum!

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RECIPE: Roasted Duck Red Curry

1 roasted duck, deboned and cut into 1 inch strips (you can find it at most Chinese supermarkets and ask them to chop it into small pieces),
2 cans of 14 oz chicken broth
1 1/2 cans of  13.5 oz  coconut milk (about 3 cups)
1 can red curry paste (use less if you can't toterate spicy curry)
 1-1 1/2 cups of red or yellow  bell pepper (add more if you preferred)1-1 1/2 cups of sweet onion
1-1 1/2  cups of pineapple (add more if you preferred)1 can of precut bambo shoot
1-2 whole riped sweet mango, cut into 1 bite-sized piece (optional)
1 cup of  red tomato, removed seeds, cut into bite-sized cubes (optional)a few kiffer lime leaves, shredded (optional)
2-3 sprigs of basil, use only basil leaves
2-3 tablespoons of fish sauce
Bring coconut milk, chicken broth, curry paste to a boil. 
Add the rest of the ingredients except basil leaves and stir well.  Taste and adjust to your liking with more fish sauce.  When the curry starts to boil, add basil leaves
and remove it from heat.
* * *

Enjoy a bowl of Roasted Duck Curry with steamed rice.  I personally like to eat
it with French bread.  Some people like to eat it with noodles.  To each her own I suppose. Just remember, this is a high calorie, high cholesterol dish so watch your waistline.

Bon Appetit!

1 comment:

  1. heyyy, should had waited for me to come home. You know i love curries too. ha ha... Looks yummy. Oh well, there's always An-Hy's birthday, which is coming really soon. lol