【白飯兩碗唔該】紅咖喱燴鴨腿 非一般香氣全靠鴨油？｜Braised Duck Leg in Thai Red Curry｜下駅味來 Bigboyrecipe

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今次做的咖喱可說是非一般的咖喱，全因以慢煎鴨腿的方法令鴨油釋出，然後再以鴨油入饌，鴨油為這道咖喱帶來了與別不同的風味，即使在餐廳也未必能夠吃到！與其說鴨腿是主角，我更偏向認為咖喱汁及配料才是重點，吃起來齒頰留香，絕對是白飯殺手！
材料：
鴨腿 1隻
鹽 1茶匙
香茅 1根
水 3湯匙
薑 3片
蒜 4瓣
洋蔥 1個
車厘茄 10顆
薯仔 250克
茄子 150克
紅咖哩醬 2湯匙
椰奶 250毫升
雞湯 300毫升
魚露 1湯匙
糖 20克
九層塔 2束
With the infusion of duck fat, this delicious curry dish will definitely blow your mind. Remember to prepare enough rice or bread to serve with the curry because I can ensure this curry is a plate-cleaning one!
Ingredients:
Duck Leg 1 pc
Salt 1 tsp
Lemongrass 1 spear
Water 3 tbsp
Garlic 4 cloves
Ginger 3 slices
Onion 1 bulb
Cherry Tomato 10 bulbs
Potatoes 250 g
Eggplant 150 g
Red Curry Paste 2 tbsp
Coconut Milk 250 ml
Chicken Stock 300 ml
Fish Sauce 1 tbsp
Sugar 20 g
Thai Basil 2 sprigs
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[@adventurenature6456]

Like the food you made

[@molikam]

正！

[@edithlam6474]

咁大隻鴨比係邊到買？

[@BigBoyRecipe]

我喺一x果間超市買，唔係成日有。網店如hkxxmall 都會搵到～希望幫到你🙂