templeofthai.com Temple of Thai Cooking News
Happy New Year Sale & Roasted Duck Red Curry Recipe
You may also read this newsletter online: www.templeofthai.com/news/2005/janunary.html
Happy New Year Sale: Featured Thai Recipes
  20% off Authentic Thai Food Cookbook   Roasted Duck Red Curry
  XL Granite Mortar & Pestle Sale   Red Curry Paste
Happy New Year Sale

Authentic Thai Food cookbook Authentic Thai Food,$22.95
Sale $18.00

Our most popular cookbook!An introduction to Thai cooking: 46 recipes for appetizers, soups and currys, stir fry, and spicy salads. Gorgeous full page photographs of every dish. Includes both English and Thai translation. Paperback, high quality. See Roasted Duck Red Curry Recipe below from this cookbook.

Visit our site for more details & more Thai cookbooks


Extra-large granite mortar pestleExtra-large granite mortar & pestle,$37.95
Sale $35.95

Didn't get what you wanted for Christmas? Make authentic Thai curry pastes, Indian chai teas, Italian pestos, and Greek aiolis with this functional, yet beautiful mortar & pestle. Jamie Oliver, the Naked Chef finds it perfect for multiple cooking tasks, with its heavy pestle and large bowl size. Hand carved, from long-lasting, non-porous, granite stone, imported from Thailand.{approximately: 9" diameter, 5 3/4" bowl, 6" height; 9" pestle; approx. 5-6 cups capacity; 22lb shipping wt.}

Visit our website for more details, sizes and types of mortar and pestles

Thai Red Curry

Red Curry with Roasted Duck (Kaeng Phed Ped Yang)

Red Curry with Roasted Duck is one of the most popular types of curries in Thai restaurants outside of Thailand, according to some. See our website for the Homemade Red Curry Paste recipe or if you are short of time, substitute ready-made canned curry paste with great results.

1 roasted duck, deboned and cut into 1 inch strips
2 1/2 cups coconut milk
10 cherry tomatoes
1 cup eggplant, cut into bite-sized pieces or sweet English/Spring peas
6 pieces of rambutan (canned) or pineapple, cut into bite sized pieces
4 fresh kaffir lime leaves, torn into pieces (optional)
1 tsp. sugar
1/2. tsp. sea salt
2 tbsp. Thai fish sauce
1/2 cup water (or chicken stock)
1 1/2 tbsp. vegetable cooking oil (not olive oil)
3 tbsp. homemade red curry paste (recipe on our site or substitute canned red curry paste)

1. Put vegetable oil into wok over medium heat and add the red curry paste, stir well, add 3/4 cups coconut milk and stir to mix thoroughly.
2. Add the duck and stir well. Next pour the mixture into a pot, add the remaining coconut milk, water, tomatoes, rambutans, or pineapple, eggplants, or sweet peas, kaffir lime leaves, sugar, salt, and fish sauce. Bring to a boil and remove from heat.

This recipe is from Authentic Thai Food, International Thai Cooking now on sale for $18.00 'til February 14

Shop for Thai foods, Asian cookware, Thai fruit carving goods and more in our marketplace


Temple of Thai will be contibuting $1.00 for every $100 spent in our marketplace between Dec 28-Feb 28, 2005 to CARE & Save the Children Tsunami Funds.