Red curry of roast duck from Chin Chin - The Book (page 122) by Benjamin Cooper

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Kingfish sashimi; Beef pad seuw; Crab dumplings in soy chicken broth; Stir-fried snow peas, baby corn and chive flowers; Som tum; Steamed mulloway fillet with snow peas in soy broth; Nahm prik gapi

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires refrigeration overnight. Can substitute pineapple for lychees, and store-bought Chinese roast duck for the roast duck specified in this recipe. Can use the book's "Red curry paste".

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