[Keang-Phed-Bhed-Yang]
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1. Roasted duck only meat section cut into well piece 1 piece
2. Curry paste ready made 300 grams
3. Plum tomato took off stem 15 pieces
4. Zalacca wallichiana 3 pieces
5. Green-Red-Yellow chili cut diagonaally 5 pieces
6. Basil leave 1 cup
7. Kaffir lime leaves minced (possible to cut coarsely) 5 leaves
8. Fish sauce 2 tablespoons
9. Palm sugar 2 tablespoons10. Coconut milk ready made (500 grams) 2 box
Recipes of curry paste for fresh made
1. Big dried red chili deseeded, soaked 8-9 pieces
2. Galangal minced 1/2 teaspoon
3. Lemon grass minced 2 tablespoons
4. Red shallots minced 2 tablespoons
5. Garlic chopped 1 1/2 tablespoons
6. Kaffir skin minced 1 teaspoon
7. Cilantro seeds, cumin roasted 2 tablespoons
8. Shrimp paste grilled 1 teaspoon
9. Salt 1 teaspoon
Directions
1. Grind all curry recipes until well combined. Set aside.
2. Heat 1/2 box of coconut milk in the skillet and simmer until fatty cream. Add curry paste and stir-fry until aromatic.
3. Add the leftover coconut milk, boiling, add duck meats, add season with fish sauce and palm sugar.
4. Put tomato, zalacca wallichiana, green-red-yellow chili, kaffir leaves, basil leaves. Ready to serve.
