Friday, 17 May 2013

Red duck curry with pineapple - Recipes



2 tablespoons vegetable oil 
4 tablespoons red curry paste 
with coconut milk 50 cl 
25 cl chicken broth 
2 stalks lemongrass wrinkled 
2 duck breasts 
sliced ​​4 spring onions 
2 chopped lime leaves without the stems and midrib 
6 cherry tomatoes 
400 g pineapple detailed 
3 tbsp fish sauce 
3 tbsp grated palm sugar 
3 tbsp chopped Thai basil Heat oil in a wok, cook it curry paste for 2 minutes. Meanwhile, grill over high heat duck just 1 minute on each side. Then cut into slices. Pour the coconut milk into the wok, bring to a boil, stirring constantly. Stir duck, onions, lemon leaves, cherry tomatoes, broth, and pineapple. Simmer 15 minutes, uncovered. Add fish sauce, sugar, basil, cook for another 5 minutes and serve with rice. It's even better with a duck and bought precut but there are no longer had when I went to my shopping ;) 

Tom Kai Gai (Recipes)



75 cl coconut milk 
1 1/2 tbsp chopped galangal 
1 stalk lemongrass frois√©e 
1 1/2 tbsp chopped shallots 
4 bird peppers cut into 2 
300g white sliced ​​chicken 
100g fresh mushrooms chopped 
1 tbsp sauce Fish 
2 lime leaves chopped stems removed 
1 1/2 tbsp lime juice 
coriander leaves in a saucepan, bring to a boil the coconut milk and stir. Boil then add the galangal, shallots, lemongrass and chilies. Bring to √©bultion, and cook 5 minutes. Add the mushrooms, lemon juice and fish sauce. Continue cooking 5 mns. Sprinkle with cilantro and serve.