How to make Thai roast duck panang at home
Winters require a delicious indulgence and the best way to do it is by preparing a good meal. No wonder, the icy weather makes you lazy and you just want to leave the love of your cozy blanket, but the love for food is equally attractive and can make you move mountains. Not literally! Well, here is something too delicious and satisfying to make your winter nights more enjoyable.
If you are eager to treat your soul with something exotic but easy, then here is a simple Panast Duck Panang recipe that you can prepare at home and impress your loved ones with your excellent culinary skills.
Everything you need to know about Panang roast duck
Panang Curry is basically a thick creamy dry curry. It is usually prepared with duck meat, beef or chicken. However, if you want to taste the delicious taste of a panang curry, but it is vegetarian, you can also add tofu or cottage cheese instead of meat.
This authentic Thai recipe has been one of the most popular delicacies of Asian cuisine. This traditional curry has been there for many generations and is loved all over the world for its delicious aroma and flavor.
This lunch/dinner recipe is a delicious mix of Thai red curry, coconut milk, roast duck, fish sauce and kaffir lime leaves. Prepare this main course recipe for your loved ones on special occasions such as kitty parties, shared meals and game nights. It is best served traditionally with steamed rice, but it can also be savored with noodles or fried rice. Try this non-vegetarian recipe at home to savor its creamy and spicy flavors. Enjoy!
Ingredients of Panang roast duck
8 pieces of roast duck
1 cup coconut milk
4 kaffir lime leaves
1 tablespoon Thai red curry paste
2 tablespoons fish sauce
2 tablespoons sugar
red chili as needed
1 bunch of lemongrass How to make roasted duck panang
First, heat 1/2 cup of coconut milk in a saucepan over medium heat. Add the red curry paste in the pan and stir well to mix the ingredients. Stir constantly to avoid sticking to the bottom of the pan. Lower the heat and simmer until the oil begins to come out of the sides of the pan.n Step 2
Add roasted duck pieces and stir well to cover the duck with curry paste. Add the sugar, fish sauce and coconut milk remaining in the pan. Cover the pan with a lid and cook over medium heat for 10 minutes. Meanwhile, cut the red chili, kaffir lime leaves and lemongrass, separately.
When the curry is thick and cooked, sprinkle the kaffir lime leaves over the duck curry. Mix the ingredients well and transfer it to a serving bowl. Garnish with red chili and lemongrass. Serve hot with steamed rice.