Thai Green Curry Duck Recipe: 30gm garlic, 30gm shallots, 7 fresh green chillies deseeded, 10 green birds eye chilies (optional), 5g belacan (shrimp paste) and 40gm oil to blend at speed 7 for 7 seconds. Saute at Varoma for 8 minutes. Insert butterfly, add chicken (4 chicken whole leg cut into bit sized) or today am only using 600gm duck, add in 10gm sugar and salt. Cook for 18 minutes at Varoma, Reverse spoon If duck, please cook longer so that duck meat is more tender Lastly add 150gm coconut milk (if you use box type, maybe too think, so please dilute with 100gm or more water). Add a handful of basil leaves or more and pre cooked potatoes. Cook for another 2 minutes at Varoma, Reverse spoon
Posted on: Sat, 13 Dec 2014 11:41:01 +0000
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