A few times a year I get this strong craving for a Kaang Daeng or Thai Red Curry. Ideally it should include roast duck, some small eggplants and some fresh grapes… I have spent some time in Thailand working, and also went through a Thai food phase several years back, but I don’t typically stock all of the makings of a curry from scratch. So, I sometimes digress and turn to a pre-packaged Thai Red Curry Mix that is good enough to cure the craving… To make, you just need to heat up some oil in a heavy casserole, add the curry mixture and sauté, add coconut milk, roasted duck (in this photo I used chicken as there was no duck in the house, though we do intentionally order extra roast duck at Chinese restaurants and take it home for use in the curry) and your preference of straw mushrooms, thai eggplants or even larger Japanese eggplants chopped up, tomatoes, diced pineapple or seedless grapes and add some fresh thai basil and slivered kaffir lime leaves. Cook just a few minutes, garnish with coriander and serve with steamed jasmine rice. Siamese heaven.
The Thai Red curry mix I used is from “Asian Home Gourmet†and ingredients 
include oil, garlic, cayenne pepper, shallots, lemongrass, dried shrimps, fish sauce, galangal, salt, pinapple juice, kaffir lime, and herbs and spices. It has no MSG or preservatives. At PHP70 a packet from large groceries or specialty food stores, it is a bargain. They also offer a green curry mix which is milder and goes better with chicken. I prefer the more fiery red curry. And don’t forget to throw in some chopped sili labuyo if you want some extra heat in the dish!
21 Responses
my sister who went to thailand for holidays took few days of cooking lesson down there.
whoa she made us her guinea pigs…i will check at the asian store here if they sell this brand.
the filipino store here dont sell other products you know
so there is one store that has japanesse,thai, korean etc
mas mahal nga lang but i love the variety
vetsin is a NO NO in my kithchen!
Now I have a curry craving. Your recipe sounds exactly like mine, which makes me happy that my red duck curry might be up to MM standards! I too just purchase the roast duck. Even if you do use a packaged curry powder, the kaffir and basil add the taste of authenticity anyway! Sometimes I add a bit of lime juice too. Another red curry based favorite of mine (although a bit different) is Khao Soi.. I could eat this everyday !
mm,
where do you get your kaffir leaves? i’m also on the lookout for galangal but i have yet to find them here in manila…
acidboy, I have a fairly large kaffir lime tree in my herb garden at the house. They do sell galangal occasionally at the Saturday markets. Gil Carandang at Salcedo seems to have it as well. I think I have it as well in the garden but haven’t used it in eons. I always get confused between galangal and turmeric…
Hey Marketman! That looks delicious! I also buy Asian Home Gourmet, but haven’t tried any of their Thai curries (only the Indian ones). So, aside from your backyard, where can we get kaffir lime leaves? :) Also Thai basil? My goal is to finally make a curry from scratch! I’m thinking more along the lines of an Indian curry but this sure looks tempting…
Oh, this recipe reminds me of Vietnamese Curry(Ga Cari)! Kinda similar but Viet’s curry is sweeter. I learned cooking this through my Filipino Vietnamese husband. I have tried using Asian Home Gourmet Vietnamese Curry but I still prefer cooking it from scratch and make my own paste.
Hubby prefers curry paste over powder because it has more flavor,taste authentic and used fresh herbs to make. Their curry have sweet potatoes, or if you’re not a fan, potatoes will do. They serve it with baguettes(French influence) or rice.
I guess I have to cook Cari soon and post my recipes to share too. hehehe
Happy cooking Marketman!
Oh, this recipe reminds me of Vietnamese Curry(Ga Cari)! Kinda similar but Viet’s curry is sweeter. I learned cooking this through my Filipino Vietnamese husband. I have tried using Asian Home Gourmet Vietnamese Curry but I still prefer cooking it from scratch and make my own paste.
Hubby prefers curry paste over powder because it has more flavor,taste authentic and used fresh herbs to make. Their curry have sweet potatoes, or if you’re not a fan, potatoes will do. They serve it with baguettes(French influence) or rice.
I guess I have to cook Cari soon and post my recipes to share too. hehehe
Happy cooking Marketman!
hi MM, i used to see kaffir lime and galangal plants at Greenhearts in QC, lots of unusual herb plants too like several varieties of mint and basil, mexican coriander…its at the back of St Mary’s school, near another favourite foodie stop of mine – Pastelleria Mallorca in Sct Fuentebella st for really nice argellanas, pallilos de milan and other spanish pastries….
i’ve also tried putting lychee fruit in my red curry (in lieu of diced pineapple) for something different. i miss my kaffir lime plant back home!!!!!
Opps, sorry for posting it twice.
I just want to share that I sometimes get my galangal and kaffir lime leaves in Farmer’s Market Cubao. But if you want to grow your own herb pots, just like Rina said, you can get it from Greenhearts at Mo. Ignacia St.
Mr. Marketman, one thing I like about your blog is the way you shoot your pictures. It’s very very professional and enticing. I have to say, I’m quite impressed. You might want to publish these entries of yours someday… ala Doreen Fernandez. Oh, just food for thought.
I love making my Thai red curry with roast duck and lychees. The first time I was served that I was very dubious but after the first mouthful I was making very rude noises and ignoring my dinner companions. Yummers.
Me and hubby got hungry after reading your Thai Red Curry entry.. thankfully, its the first spice (thai red curry) that I saw when we went to cash and carry earlier. but instead of meat, we opted for crabs and lots of leeks and squash – yummy!
you guys are making me envious. i haven’t figured out how to grow kaffir lime here. they keep dying on me. thai basil is another matter:D — looks good, marketman! i’m taking this as license to try these “mixes” — i make mine from scratch and keep it in the ref/freezer, but it’s nice to know there are mixes good enough for marketman’s discerning taste!
If lacking basil and kaffir, some fresh cilantro is usually a nice touch.
Am willing to share my Asian herbs, e.g., kaffir lime leaves, curry leaves, greater galangal (lengkuas), lesser galangal (cekur), torch ginger (bunga kantan), Malaysian daun kadok (piper odoratum). Call Vida 842-2446.
Vicky, how kind of you to offer…other readers…take note!
can this mix be also used for fish?…
Hi Vicky, are you a supplier for kaffir leaves if so get in touch with me. I need a supplier for kaffir leaves. orgeee007@yahoo.com thank you
thanks to vicky who is so generous enough to share her exotic spices! Now I know where to purchase these things as I am
craving now to cook and taste these recipes which I’ve missed
for years……
ciao! A friend of mine wants to know the term galangal in Pilipino and where could she get these stuffs in Manila.
Thanks for the info.
Mar Lou
I am planning to go to thailand for some cooking lessons is there a good yet inexpensive cooking class there? Plus here in manila where can i buy thai spices and thai tea without the coloring?
btw, thanks for suggesting the carabao’s milk in my leche flan i followed what you told me it was the best!