avi: Made this when I was about... oh, 13? 14? >_> (Default)
[personal profile] avi
I've been craving curry lately. This sucks, since I won't be able to eat any until my throat is healed- that is, until the acute phase of my glandular fever is up. Hopefully, that will be within the week. In the meantime, I'm going to semi-satisfy my craving by actually writing down my favourite home recipes for red and green curry for once! First, off, the red...

Red "Duck" Curry with Rice

  • Half a vegan duck (should be roughly equivalent to half a real duck)*
  • 400g hard tofu
  • 750mL coconut cream
  • 500mL rice milk
  • 150g red curry paste (100g for mild, or 200g+ for a very spicy curry) - I use Maesri brand
  • 30mL vegan fish sauce*
  • 1 tbsp palm sugar or brown sugar
  • 10 fresh or frozen kaffir lime leaves (not dried)
  • 10 stems of Thai basil leaves (discard the stems themselves)
  • 500g white mushrooms - button are best, but anything goes
  • 2 cans straw mushroom
  • 400g sliced bamboo shoots
  • 20 baby corn cobs (about 2 packets, the way they're usually sold)
  • Steamed jasmine rice (amount depends on how much you plan to eat each night ;))
* these items usually found at Vegan specialty stores, such as Vegan's Choice Newtown for Sydneysiders- they do mail-orders, if Newtown is too far :D

  1. Cut the duck into roughly 1-2" pieces. Don't forget to defrost it first if you've been keeping it in the freezer.
  2. Dice the tofu, slice the white mushrooms, drain the straw mushrooms.
  3. Cut the basil into tiny pieces, almost as if you were preparing it for pesto. The lime leaves should just be torn up into quarters or so- the basil can be eaten with the dish, but the lime leaves should be easier to dodge.
  4. Heat half the coconut cream and rice milk in a big pot, until it's almost boiling. Add the curry paste, stir through, and simmer until it smells awesome and strong - should take about 5 minutes.
  5. Add the rest of the curry and coconut milk as, mix through, and then add the tofu and duck. Cover and simmer for about 5 minutes, stirring occasionally.
  6. Now add the fish sauce, basil, lime leaves, sugar, bamboo shoots, corn and mushrooms. Mix through, cover, and leave to simmer for at least 20 minutes. Feel free to stir it every few minutes if you get really nervous.
  7. Serve on top of freshly steamed jasmine rice, enjoy! Feeds a family, or just me for a meal or two.
For variety, you could try adding: konyaku, king oyster mushroom and/or red capsicum. Don't worry too much about the exact quantities of solid ingredients; if you have so much that you can't submerge it all under the curry itself anymore, just add more coconut cream, rice milk, leaves, sugar, fish sauce and curry paste in (rough) proportion!


avi: Made this when I was about... oh, 13? 14? >_> (Default)

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