RECIPE > ENTRÉE > ROASTED DUCK PANANG CURRY WITH STUFFED RAMBUTAN Print

ROASTED DUCK PANANG CURRY WITH STUFFED RAMBUTAN

Ingredients:

1 tbsp. Mae Ploy Panang Curry Paste
1 cup Mae Ploy Coconut Milk
15 rambutans, Rambutan in Syrup
2 cups roasted duck breast
15 queen tomatoes or grape tomatoes
2 tbsp. red goat pepper, sliced crosswise into oval rings
2 tbsp. kaffir lime leaf, thinly sliced
1 tbsp. palm sugar
1/2 tsp. sugar
2 tbsp. fish sauce

Instructions:

1. Stuff the Chaokoh Rambutan in Syrup with tomato and set aside.

2. Heat Mae Ploy Coconut Milk in a saucepan over high heat.

3. Add Mae ploy Panang Curry Paste and stir-fry until oil separate from the coconut milk.

4. Reduce to low heat.

5. Flavoring with sugar, palm sugar and fish sauce to taste.

6. Add roasted duck, stuffed Chaokoh Rambutans, then boil the ingredients over low heat until the curry is absorbed into the meat.

7. Spoon the Roasted Duck Panang Curry with Stuffed Rambutan into a serving bowl.

8. Garnish with kaffir lime leaf and red goat pepper.